Ingredients

• 1 large egg
• 1/2 cup 2% milk
• 1 tablespoon cornstarch
• 1 medium onion, finely chopped
• 1 teaspoon salt
• Dash pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1-1/2 pounds lean ground beef (90% lean)
• 3 to 4 tablespoons butter
• gravy:
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup whole milk or half-and-half cream
• Salt and pepper to taste
• Minced fresh parsley, optional

Description

 

1. In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.)
2. In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet.
3. For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.