Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening gravy)
Instructions
- In a large mixing bowl, combine ground beef, bread crumbs, chopped onion, egg, minced garlic, dried thyme, salt, and pepper. Mix thoroughly until evenly combined. Form into 12 to 15 meatballs.
- Heat a large skillet over medium heat. Add a tablespoon of oil and sear the meatballs until browned on all sides, about 5 minutes. Remove and set aside.
- In the same skillet, pour in beef broth, Worcestershire sauce, and soy sauce if using. Bring to a simmer, scraping pan to loosen browned bits. Return meatballs to skillet, spoon gravy over them, cover, and simmer for 10-15 minutes until cooked through.
- Stir the cornstarch-water mixture into skillet. Cook for 2-3 minutes until gravy thickens. Serve hot over mashed potatoes or egg noodles.
Notes
- For gluten-free version, substitute bread crumbs with crushed gluten-free Panko or almond flour.
- Adjust salt and pepper to taste for mild or spicy preferences.
- Use a slow cooker for a hands-off version: after searing, transfer to a Crock-Pot and cook on low for 4-6 hours before thickening the gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
- Diet: No Dietary Restrictions
Nutrition
- Serving Size: 1 serving (about 1/6 of dish)
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg