Meatballs and Gravy

In a large bowl add ground beef, bread crumbs, egg, dried oregano, yellow onion, Parmesan cheese, and salt and pepper. Use your hands to mix all together well.

Roll into balls. I make mine small because my boys like them that way and I find they are more fun. You can refrigerate these and make them later or even the next day.

Once you are ready to prepare the dish, add about 2 tablespoons of olive oil to large skillet over medium high heat. Once the oil is piping hot add balls but don’t over crowd the pan. Make them in batches if needed. Let them sear for 3 minutes then gently roll around by shaking the pan. I like to get each side with a little crust but you don’t want them to cook all the way through. You want them cook in the gravy so they are tender in the inside but crisp on the outside.

Using tongs remove balls from pan and repeat cooking the rest of the meatballs if you didn’t do them all in one batch. When they are all cooked and removed from the pan, pour out the fat. Add onions and cook for 1-2 minutes. Add butter and once it is melted add flour. Cook flour into the butter until bubbling and slightly browned. Then add beef broth and wine. After it starts boiling add heavy cream. You don’t have to add the cream. By adding it I’m sure it is more like Swedish meatballs but I’ve never made Swedish meatballs so I’m not sure. I add the cream because I like beef gravy to be creamy.

Add your meatballs back to the pan right into the gravy and let them simmer for 10-12 minutes.

I served mine on top of mashed potatoes but you can serve yours over egg noodles and even rice. All of it would be delish. Try them and let me know what you think.