Ingredients:

  • 1 lb Ground Beef (80/20 preferred)
  • 1 large Egg, lightly beaten
  • 1/2 cup Plain Breadcrumbs (Panko or standard)
  • 2 Tbsp Milk (Whole or 2%)
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (freshly ground)
  • 2 Tbsp Neutral Oil (Canola or Vegetable)
  • 1/2 cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 4 Tbsp Unsalted Butter (For the roux)
  • 4 Tbsp All-Purpose Flour (For the roux)
  • 4 cups Low-Sodium Beef Stock (cold or room temperature)
  • 1 Tbsp Soy Sauce (or additional Worcestershire)
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf

Instructions:

  1. Prepare the Meatballs: Combine all meatball ingredients (ground beef, egg, breadcrumbs, milk, Worcestershire sauce, garlic powder, salt, and pepper) in a mixing bowl. Mix gently with hands until just combined; avoid overmixing. Form mixture into 1.5-inch (4 cm) spheres.
  2. Sear the Meatballs: Heat the neutral oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the meatballs in batches until a deep golden brown crust forms on all sides (about 4–5 minutes per batch). Remove the seared meatballs and set them aside.
  3. Sauté Aromatics: Reduce heat to medium. Add diced onion to the skillet and sauté until softened and translucent (about 3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Create the Roux: Add the butter to the skillet, allowing it to melt. Whisk in the flour, stirring continuously for 2–3 minutes until the mixture turns a light peanut butter color and smells slightly nutty. This is your brown roux.
  5. Whisk in Liquid: Gradually pour the cold beef stock into the roux, whisking constantly to prevent lumps. Continue whisking until the liquid is fully incorporated and smooth.
  6. Simmer the Gravy: Add the soy sauce, dried thyme, and bay leaf. Bring the gravy to a simmer, then reduce heat to low. Allow the gravy to simmer uncovered for 10 minutes, or until it has thickened enough to lightly coat the back of a spoon.
  7. Finish Cooking: Return the seared meatballs to the gravy. Cover the skillet and allow the meatballs to simmer gently in the gravy for 15–20 minutes, or until they are cooked completely through (internal temperature of 160°F / 71°C).
  8. Final Seasoning: Remove the bay leaf. Taste the gravy and adjust seasoning with salt and pepper as necessary. Serve the Classic Comfort Meatballs immediately, ideally over mashed potatoes or egg noodles.