Beef Meatballs with Pan Gravy
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Source: https://recipheon.com/en/recipes/main-dishes/beef-meatballs-with-pan-gravy
About this recipe
Beef meatballs with pan gravy are a filling dinner made with ground beef, egg, breadcrumbs, onion, and broth. After a brief sear, the meat adds flavor to the gravy, while the broth creates a simple, home-style base without added cream. The onion gives the meatballs a gentler savory note, and the egg and breadcrumbs help them retain a firm texture. This classic recipe can be served right away or made in a larger batch and reheated the next day.
Ingredients
Servings: 4
450 g ground beef
1 egg
2 tablespoons breadcrumbs
1 onion
250 ml broth
1 tablespoon canola oil
1 level tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Mix the beef with the egg, breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 16 small, even meatballs.
Heat the oil in a large skillet over medium-high heat. Sear the meatballs in two batches for about 3 minutes each, turning until browned on several sides, then transfer to a plate.
Reduce the heat to medium. In the same skillet, cook the finely chopped onion for 4 minutes. Sprinkle it with the flour and stir for 1 minute, then gradually pour in the broth, whisking out any lumps.
Return the meatballs to the sauce, partially cover, and simmer over low heat for 8–10 minutes. The sauce should lightly coat a spoon, and a cut-open meatball must not be pink inside.
Divide four meatballs and one-quarter of the sauce per serving. Serve right away with your chosen side.
Estimated nutrition
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