Happy National Meatball Day! Enjoy this yummy recipe!
- 1 Pound of Ground Beef
- 1 Pound of Ground Pork
- 1/2 Cup Panko Breadcrumbs
- 1 Large Egg
- 1/2 tsp. of Garlic Powder
- 1/2 tsp. of Onion Powder
- 1/4 Ground Allspice
- 1 tsp. Of Salt
- Pepper (to taste)
- 2 Tbsp. of Olive Oil (for frying)
- 1/2 Stick of Butter
- 1/3 Cup of Flour
- 3 Cups of Beef Broth
- 1/2 tsp. of Dijon Mustard
- 1 tsp. Worcestershire Sauce
- 1/2 Cup of Sour Cream
- 1 Tbsp. of Parsley
- Get all ingredients ready prior to starting.
- Add all the meatball ingredients (except for the olive oil) to a large prep bowl. Using your hands, mix it together use 2 1/2 Tbsp of meat to make the meatballs (it will approximately make 25 - 30 meatballs. Place the meatballs on a parchment lined baking sheet for easy clean up.
- Add the olive oil to a large and deep skillet and let it heat up for a few minutes over medium high heat. Fry the meatballs in 2 batches until all sides are browned (about 5 - 7 minutes/batch). You may need to add a splash more oil for the second batch. Put to meatballs on a plate
- Pour out most of the fat from the skillet, but keep the brown bits for extra flavor.
- Reduce the heat to medium and add the butter to the skillet. Once it's melted stir in the flour and cook, stirring often, for a few minutes until the sauce starts to turn golden brown.
- Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.
- Whisk in the Dijon Mustard and Worcestershire sauce.
- Add the meatballs back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your licking.
- Turn off the heat and stir in the sour cream.
- Season with salt and pepper as needed. Sprinkle with fresh parsley and serve!
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Best Served with noodles or mashed potatoes! For a healthier option you can use Zucchini Noodles.