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Meatballs and Gravy

 Meatballs and Gravy
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
6 ServingsPrep: 15 min. Cook: 25 min.


  • 1 egg
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • Dash pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 3 to 4 tablespoons butter
  • GRAVY:
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup milk or half-and-half cream
  • Salt and pepper to taste
  • Minced fresh parsley, optional


  • In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper,
  • nutmeg, allspice and ginger. Add beef; mix well. Shape into
  • 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping,
  • rinse hands in cold water frequently.)

2 of 2

Meatballs and Gravy (continued)

Directions (continued)

  • In a large skillet over medium heat, brown the meatballs in butter,
  • half at a time, for about 10 minutes or until no longer pink. Remove
  • meatballs to paper towels to drain, reserving 1 tablespoon drippings
  • in skillet.
  • For gravy, add butter to drippings. Stir in flour. Add broth and
  • milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Season with salt and pepper. Return meatballs to skillet;
  • heat through on low. Garnish with parsley if desired. Yield: 6
  • servings.
Nutritional Facts: 1 serving (3 each) equals 302 calories, 18 g fat (9 g saturated fat), 117 mg cholesterol, 712 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein.