Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup bread crumbs
- 1/4 cup whole milk
- 1 egg
- 1/2 white onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 3 tablespoons all purpose flour
- 2 cups Pacific Foods® Organic Beef Broth
- 1/2 cup half and half
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley, roughly chopped to serve
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Instructions
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Step 1
Prepare the meatballs: place beef, pork, bread crumbs, milk, egg, onion, garlic, salt, nutmeg and allspice in a large bowl and use your hands to mix everything into a cohesive mixture. Form meatballs into small balls (roughly the size of a Ping pong ball) using your hands. Set on a baking sheet.
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Step 2
Cook the meatballs: heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large nonstick skillet over medium high heat. Add meatballs in batches and cook, turning every 1-2 minutes, until meatballs are browned on all four sides. Transfer meatballs to a plate and repeat with remainder of mixture. It's OK if meatballs are not fully cooked inside they will continue to cook in the gravy.
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Step 3
Prepare the gravy: sprinkle flour over the remaining browned bits in the non-stick skillet over medium-high heat. Use a wooden spoon to scrape bits around and cook the flour until thick and no longer looks dry - about 1 minute. Add beef broth and pepper and whisk until gravy is smooth and just beginning to simmer.
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Step 4
Return meatballs to gravy pan. Simmer meatballs in gravy, uncovered, for 10 minutes, or until meatballs are completely cooked through and gravy has thickened.
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Step 5
Remove the pan from heat and stir in half-and-half, gently shaking the pan to combine. Garnish meatballs with chopped fresh parsley and enjoy!
