Meatballs and Gravy

Meatballs and Gravy


  • 1 1/2 lbs lean ground beef
  • 1/2 lb. ground pork
  • 2 slices white bread, soaked in water and squeezed dry
  • 1/2 cup minced onions
  • 3 tbsp chopped fresh parsley or 1 tbsp. dried parsley
  • 1 large egg, beaten
  • 3/4 tsp salt
  • 1/2 tsp fresh ground pepper, divided
  • 1 pinch nutmeg
  • 3 tsp vegetable oil, divided
  • 1 14.5 oz. can beef broth
  • 1 14.5 oz. can chicken broth
  • 1/4 cup water
  • 2 tbsp. cornstarch
  • 1/4 tsp. fresh grated lemon rind
  • 1/4 tsp. dried thyme


  • Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 tsp pepper and the pinch of nutmeg in medium bowl.
  • Shape mixture into 1 inch balls.
  • Heat 1 1/2 tsp. oil in large skillet over medium heat.
  • Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
  • Transfer meatballs to paper towel lined plate.
  • Repeat with remaining 1/12 tsp. oil and meatballs.
  • Add beef and chicken broths to skillet, return meatballs to skillet.
  • Bring to a boil; reduce heat, cover and simmer, 30 minutes.
  • In a small bowl combine water and cornstarch, stir well to make a slurry.
  • Add to meatballs and broth.
  • Bring to a gentle boil to thicken.
  • Add remaining pepper, grated lemon peel and thyme.
  • Cook slowly 5 minutes longer.
  • Serve over mashed potatoes, buttered noodles, or steamed white rice.
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By Nancy Salinas

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