Ingredients
Method
- Prep the meat mixture: In a large bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until absorbed. Add the ground beef, egg, grated onion, salt, pepper, nutmeg, and allspice. Mix gently with your hands or a fork just until combined; do not overwork the meat, or the balls will become tough.
- Form the meatballs: Roll the mixture into 1-inch balls (about 16-20 meatballs). Place them on a plate lined with parchment paper. Keep them uniform in size for even cooking.
- Brown the meatballs: Heat a large skillet over medium-high heat. Add half of the butter (1.5 tbsp) and swirl to coat. Add half of the meatballs in a single layer, ensuring they aren't touching. Cook for 2-3 minutes per side until deeply browned on all sides. They don't need to be cooked through yet. Remove to a clean plate. Repeat with remaining butter and meatballs.
- Make the roux: Reduce heat to medium-low. Pour off any excess fat from the pan, leaving about 1 tablespoon. Add the remaining 1.5 tbsp of butter if needed. Sprinkle the flour over the fond (browned bits) in the pan. Whisk constantly for 1-2 minutes until the mixture is golden and bubbly.
- Deglaze and simmer: Slowly whisk in the beef broth, scraping up all the browned bits from the bottom of the pan. Bring to a gentle simmer. Whisk in the soy sauce.
- Combine: Gently return the browned meatballs to the skillet, nestling them into the gravy. Reduce heat to low. Cover and simmer for 10-12 minutes, or until the internal temperature of the meatballs reaches 160°F (71°C).
- Finish the sauce: Remove meatballs with a slotted spoon and set aside on a serving platter, tented with foil. Increase heat to medium-high and simmer the gravy for 2-3 minutes until it thickens slightly. Whisk in the heavy cream. Taste and add salt if needed.
- Serve: Pour the hot gravy over the meatballs. Serve immediately with mashed potatoes or egg noodles.
Nutrition
Notes
The key is browning them properly before simmering. Don't crowd the pan. Let those browned bits form, then deglaze that skillet for a gravy that clings perfectly to every bite. It’s richer than takeout and easier than most weeknight dinners.