Instructions
Step 1: Prepare the Meatball Mixture In a large bowl, combine the breadcrumbs and milk, letting them soak for 2 minutes. This creates a panade that keeps your meatballs incredibly moist. Add the ground beef, ground pork, egg, minced onion, garlic, Worcestershire sauce, salt, pepper, and paprika. Mix gently with your hands just until combined – don’t overwork the meat or your meatballs will be tough.
Step 2: Form the Meatballs With slightly wet hands to prevent sticking, roll the mixture into balls about 1.5 inches in diameter. You should get approximately 20-24 meatballs. Place them on a plate as you work.
Step 3: Brown the Meatballs Heat vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 6-8 minutes total. They don’t need to be cooked through yet – just nicely browned. Transfer to a plate and set aside.
Step 4: Make the Gravy Base In the same skillet, reduce heat to medium and add butter. Once melted, whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns golden brown and smells nutty. This step is crucial for developing rich flavor in your gravy.
Step 5: Build the Gravy Gradually pour in the beef broth while whisking continuously to prevent lumps. Add Worcestershire sauce, onion powder, and garlic powder. Bring to a simmer and cook for 3-4 minutes until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
Step 6: Simmer the Meatballs Return the browned meatballs to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, turning the meatballs occasionally. They should be cooked through (internal temperature of 160°F) and the gravy will continue to thicken and become even more flavorful.
Step 7: Serve Serve the meatballs and gravy hot over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Serving Suggestions
This dish pairs beautifully with classic comfort food sides. Creamy mashed potatoes are traditional and perfect for soaking up the gravy. Green beans, roasted carrots, or buttered corn make excellent vegetable accompaniments. For a lighter option, serve over cauliflower mash or zucchini noodles.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight! Reheat gently on the stovetop over low heat, adding a splash of beef broth if the gravy has thickened too much. These also freeze beautifully for up to 3 months.
Pro Tips
For extra flavor, add a splash of red wine to the gravy while it simmers. Using a combination of beef and pork creates more tender, flavorful meatballs than beef alone. If your gravy is too thick, thin it with additional broth; if too thin, simmer uncovered for a few more minutes. An ice cream scoop makes perfectly uniform meatballs every time.
