Meatballs:
- 1½ lb lean ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup ketchup
- ¼ cup coarse grain mustard (I omitted)
- 1 tbsp Worcestershire sauce
- 1 tsp seasoning salt
- ½ tsp pepper
- 1 tsp onion powder
- 2 tbsp olive oil (for sauting)
Gravy:
- 2 tbsp butter
- 1/2 large onion, finely chopped
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 2 tbsp cornstarch
- ½ tsp seasoning salt
- 1 tbsp ketchup
Directions:
- Mix all the meatball ingredients (excluding the olive oil) in a large bowl. Shape into meatballs, roughly 1 inch in diameter.
- Add the olive oil to a large skillet and cook meatballs over medium heat. Use a large skillet so all meatballs fit in one batch otherwise you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
- To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk. Add broth and remaining gravy ingredients to skillet and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth.
- When the gravy is done add the meatballs back to the skillet and toss them around so they’re covered in the gravy…heat through.
Great served over mashed potatoes!
Kelly's Kitchen 