|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 11mg||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Comforting, savory meatballs are always a hit at the family dinner table. This recipe for well-seasoned meatballs with gravy goes perfectly alongside hot cooked noodles, mashed potatoes, or rice; add a vegetable and you have a complete meal.
This is a classic American preparation for meatballs, combining ground beef and pork with milk, egg, breadcrumbs, onion, and bell pepper, along with seasonings. The meatballs are browned and then cooked in beef broth for added flavor. A simple gravy is a rich and delicious finishing touch.
1 pound lean ground beef
1/2 pound ground pork
1/4 cup milk
1 egg (lightly beaten)
1/4 cup breadcrumbs
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
1 tablespoon ketchup
2 tablespoons chopped parsley
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil (or bacon drippings or shortening)
1/2 cup beef broth
2 teaspoons all-purpose flour
2 tablespoons water
Gather the ingredients.
In a large bowl, combine the ground beef and pork with the milk, egg, breadcrumbs, onion, bell pepper, ketchup, parsley, salt, and pepper.
Shape the mixture into large meatballs, about 1 1/2 inches in diameter.
Put the meatballs in a container; cover, and refrigerate for at least 1 hour.
In a large skillet or sauté pan over medium heat, heat the oil.
Brown the meatballs, turning carefully to brown all sides.
When the meatballs are firm and well browned, add the beef broth.
Cover, reduce the heat to low, and cook for 45 minutes, or until meatballs are cooked through.
With a slotted spoon, remove meatballs and place in a warm bowl or platter and keep warm.
For the gravy, mix the flour and water together in a small bowl.
Add this mixture to the pan drippings. Cook, stirring, until thickened.
Serve the meatballs with the gravy spooned over top.
- Don't skip the chill time. Refrigerating the meatball mixture keeps the fats cold, preventing them from melting before cooking. The fat helps to keep the meatballs from drying out when they're cooked.
- Browning the meatballs in a frying pan is another way to prevent dryness as it seals in the juices.
- You can add spices such as paprika, oregano, or cumin to the meatball mixture.
- If you are looking for a leaner meatball, substitute half of the ground beef and half of the ground pork for chicken or turkey.
How to Store Meatballs
- Properly stored, cooked meatballs will last for 3 to 4 days in the refrigerator. Refrigerate meatballs within 2 hours of cooking. Store in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap.
- Freeze meatballs in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap. Properly stored, they will maintain the best quality for 3 to 4 months. Kept constantly frozen at 0 F, the meatballs can keep indefinitely (although may start to lose some flavor over time).
- Cooked frozen meatballs can be thawed and kept for an additional 3 to 4 days in the refrigerator before cooking.