Ingredients
Scale
- 1 pound ground beef (or turkey for a leaner option)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- For the gravy:
- 2 cups beef broth
- 2 tablespoons soy sauce (optional for depth)
- 2 tablespoons cornstarch mixed with water
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, chopped onion, egg, minced garlic, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix thoroughly until all ingredients are evenly incorporated.
- Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place on a parchment-lined baking sheet.
- Heat a skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Alternatively, bake at 400°F (200°C) for 15-20 minutes.
- In the same skillet, pour in beef broth and soy sauce, scraping up any browned bits. Bring to a simmer. Add the cornstarch-water mixture to thicken the gravy. Cook until glossy and thickened, about 3-5 minutes.
- Add the meatballs back into the skillet, spoon gravy over, and simmer for 10 minutes to meld flavors. Serve hot with mashed potatoes, rice, or noodles.
Notes
- Can be made gluten-free by using gluten-free breadcrumbs and ensuring Worcestershire sauce is gluten-free.
- For a lighter version, substitute ground turkey or chicken.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Gluten-Free options available
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg