# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef (or half beef, half pork)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 1/2 cup breadcrumbs
06 - 1/3 cup milk
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp Dijon mustard
09 - 1/2 tsp paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp vegetable oil (for frying)
→ Creamy Gravy
13 - 2 tbsp unsalted butter
14 - 2 tbsp all-purpose flour
15 - 1 1/2 cups beef broth
16 - 1/2 cup heavy cream
17 - 1 tsp Worcestershire sauce
18 - Salt and pepper, to taste
# How-To Steps:
01 - In a large bowl, soak breadcrumbs in milk for 2 minutes.
02 - Add ground meat, onion, garlic, egg, parsley, mustard, paprika, salt, and pepper to the soaked breadcrumbs. Mix gently until just combined without overmixing.
03 - Form the mixture into 8 to 10 meatballs about the size of a golf ball, flattening slightly into small patties.
04 - Heat vegetable oil in a large skillet over medium heat. Cook the meatballs 4 to 5 minutes per side until browned and cooked through. Transfer to a plate and tent loosely with foil.
05 - In the same skillet, melt butter over medium heat. Stir in flour and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in beef broth, scraping the browned bits from the skillet. Simmer until slightly thickened, about 3 to 4 minutes.
07 - Stir in heavy cream and Worcestershire sauce. Simmer for an additional 2 to 3 minutes, seasoning with salt and pepper.
08 - Return the meatballs to the skillet, spoon gravy over them, and simmer gently for 2 to 3 minutes until heated through.
09 - Serve hot, garnished with additional parsley if desired.
