Meatballs & Gravy
This ground beef recipe is sure to become a requested dinner at your house. Serve the meatballs over noodles to soak up every drop of the savory mushroom and onion gravy.
Recipe from Family Circle
1 1/4 pounds lean ground beef
1 egg, lightly beaten
1/3 cup unseasoned bread crumbs
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small onion, halved and thinly sliced
1 cup sliced mushrooms
2 tablespoons all-purpose flour
1 14 1/2 ounce can beef broth
1/4 teaspoon ground nutmeg
Cooked noodles and steamed spinach for serving
Heat oven to 350 degrees F. Place a rack on a baking sheet and coat with nonstick cooking spray.
In a large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the black pepper. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet.
Bake meatballs at 350 degrees F for 20 minutes.
Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook 6 to 7 minutes, stirring occasionally or until lightly browned. Sprinkle flour over the mixture, stir and cook 1 minute. Gradually stir in beef broth until the flour is completely incorporated into the liquid. Bring to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg.
Add meatballs to the skillet and reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally. Serve with buttered egg noodles and steamed spinach.
Per Serving: cal. (kcal) 280, Fat, total (g) 11, chol. (mg) 123, sat. fat (g) 4, carb. (g) 13, fiber (g) 1, pro. (g) 30, sodium (mg) 849, Percent Daily Values are based on a 2,000 calorie diet