Step 1: Prepare the Meatballs
- Mix beef, pork, breadcrumbs, egg, salt, and optional add-ins until combined.
- Roll into 1.5-inch balls (about 20–24 meatballs).
Step 2: Brown the Meatballs
- Heat 1 tbsp oil in a skillet over medium heat.
- Brown meatballs in batches until golden (2–3 minutes per side). Set aside.
Step 3: Make the Creamy Gravy
- Melt butter in the same skillet.
- Whisk in flour to create a roux. Cook for 1 minute.
- Gradually add broth and cream, stirring until thickened.
Step 4: Simmer & Serve
- Return meatballs to the skillet. Simmer for 10 minutes.
- Toss with cooked egg noodles or serve alongside.
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Variations to Elevate Your Dish
- Gluten-Free : Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Keto-Friendly : Swap noodles for zucchini noodles or cauliflower rice.
- Vegan : Substitute meat with plant-based ground “beef” and use coconut cream.
- Slow Cooker Hack : Combine all ingredients in a crockpot and cook on low for 4 hours.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 4 days .
- Freeze : Freeze meatballs and gravy separately for up to 3 months . Thaw and reheat on the stove.
- Meal Prep : Double the batch and portion into single-serving containers for quick lunches.
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FAQs: Answering Your Top Questions
Q: Can I use frozen meatballs?
A: Yes! Reduce simmer time to 5–7 minutes to avoid overcooking.
Q: How to thicken the gravy?
A: Mix 1 tsp cornstarch with 2 tbsp water and stir into the gravy during the last 5 minutes.
Q: What if I don’t have egg noodles?
A: Substitute with fettuccine, mashed potatoes, or rice.
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