Instructions
Step 1: In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion powder, garlic powder, salt, pepper, Worcestershire sauce, and ketchup. Mix until just combined./nStep 2: Form the mixture into evenly sized meatballs./nStep 3: Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. Remove and set aside./nStep 4: In the same skillet, add butter and chopped onion. Cook until softened and slightly caramelized./nStep 5: Pour in beef broth and bring to a simmer, scraping up browned bits from the pan./nStep 6: Mix cornstarch and water, then stir into the gravy to thicken./nStep 7: Return meatballs to the skillet and simmer for 10–15 minutes until fully cooked and coated in gravy./nStep 8: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of broth if needed to loosen the gravy. This dish also freezes well for up to 2 months.
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