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Meatballs And Gravy Exps Diydap21 4473 Dr 12 14 1b 12

Meatballs and Gravy

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 6 servings.
I can still see Grandmother making dozens of these little meatballs, and gravy to go with them! The hint of spices gives them a savory taste that makes them authentically Norwegian. —Karen Hoylo, Duluth, Minnesota

Ingredients

  • 1 large egg
  • 1/2 cup 2% 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 lean ground beef (90% lean)
  • 3 to 4 tablespoons butter
  • GRAVY:
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup whole milk or half-and-half cream
  • Salt and pepper to taste
  • Minced fresh parsley, optional

Directions

  • 1. In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.)
  • 2. 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.
  • 3. 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.

Nutrition Facts

3 each: 302 calories, 18g fat (9g saturated fat), 117mg cholesterol, 712mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 25g protein.

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