Description
Juicy pan-seared meatballs with tender crusts are simmered in a rich, dual-broth brown onion gravy. Lean ground beef and non-alcoholic Worcestershire sauce ensure bold flavor without pork or alcohol.
Ingredients
1 ½ lbs. ground beef (85% lean)
½ yellow onion (diced) + 1 yellow onion (sliced)
¼ cup breadcrumbs (use Panko for lighter texture)
3 tablespoons olive oil (or avocado oil)
1 cup beef broth (low sodium)
1 cup chicken broth (low sodium)
3 tablespoons corn starch
2 ½ teaspoons alcohol-free Worcestershire sauce
½ egg
1 small yellow onion (sliced, for meatballs)
1 teaspoon ketchup
1 teaspoon yellow mustard
1 teaspoon fresh parsley (chopped)
Salt and pepper to taste
Instructions
In a large bowl, combine ground beef, diced onions, breadcrumbs, egg, ketchup, mustard, alcohol-free Worcestershire sauce, parsley, salt, and pepper. Mix gently until just combined.
Shape into 1 ½-inch meatballs and set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear meatballs 3-4 minutes per side until browned. Remove and set aside.
In the same skillet, sauté sliced onions until translucent. Deglaze with beef broth, scraping fond from the pan.
Stir in chicken broth, corn starch, and remaining olive oil. Simmer gravy until thickened.
Return meatballs to pan, simmer 5 minutes in gravy until fully cooked through.
Notes
For non-alcoholic Worcestershire substitute, use a soy sauce + vinegar blend (1 tsp tamari, ½ tsp cider vinegar, ½ tsp sugar). Meatballs freeze well for 2-3 months. Store gravy separately in airtight container.
- Prep Time: 20
- Cook Time: 25
- Category: Main dish
- Method: Pan-frying and Simmering
- Cuisine: American