
Servings: 32 meatballs
Ingredients
Meatballs
- 2.25 lbs beef 80/20 mix works well
- 2 eggs
- 6 Tbsp ketchup
- 1/4 cup dijon mustard
- 2 Tbsp yellow mustard
- 1.5 Tbsp Worcestershire sauce
- 1.5 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- pepper to taste
- 2 Tbsp canola oil (or olive oil) for frying
Gravy
- 1.5 onion large
- 1.5 cups beef broth
- 3 Tbsp corn starch
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
Instructions
Meatballs
- Add all meatball ingredients to a large bowl and mix well
- Add oil to a large, heavy pan and heat over medium heat
- Using a cookie scoop (or something similar), scoop meatballs into pan
- Fry meatballs until brown and crispy on the exterior
- Remove meatballs from pan and set aside on plate
Gravy
- To the same pan, add the onion and cook in beef fat until translucent
- In a small bowl, mix beef broth and corn starch, and then add to the pan, mixing well with the onions
- Cook for a minute or so, then add ketchup and Worcestershire sauce
- Cook until sauce thickens
Notes
I liked these meatballs with plenty of the gravy, so the amount of gravy here was only good for about half the meatballs. Serve with pasta, mashed potatoes, or rice.
Photo by KurmanPhotos
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