Ingredients
Scale
- 3 Tablespoons Olive Oil
- 1 ½ lbs. Ground Beef (85% lean)
- ½ Yellow Onion (finely diced)
- ¼ cup Breadcrumbs (Plain or Italian)
- 2 cloves Garlic (minced)
- 1 large Egg
- 1 Tablespoon Ketchup
- 1 teaspoon Yellow Mustard
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 teaspoons Fresh Parsley (roughly chopped)
- 1 medium Yellow Onion (sliced into ½ inch strings)
- 1 Tablespoon Unsalted Butter
- 1 cup Chicken Broth
- 1 cup Beef Broth
- 1 Beef Bouillon Cube (or 1 tsp Better than Bouillon)
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ cup cold water + 3 tablespoons Corn Starch
Instructions
- In a large mixing bowl, combine ground beef, diced onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and parsley. Mix until just combined.
- Shape the mixture into meatballs using about two tablespoons for each.
- Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. Transfer to a baking sheet.
- In the same skillet, sauté sliced onions in butter until translucent. Add chicken broth, beef broth, bouillon cube, onion powder, garlic powder, Worcestershire sauce; stir to combine.
- Mix cornstarch with cold water in a small bowl; gradually add to gravy while stirring until thickened.
- Return meatballs to the gravy and let simmer for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg