MEATBALLS AND GRAVY

INGREDIENTS:

For the Meatballs:

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 tablespoons olive oil

For the Gravy:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups beef broth

1/2 cup heavy cream

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

DIRECTIONS:

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined, then shape the mixture into meatballs.

In a large skillet, heat the olive oil over medium heat. Add the meatballs to the skillet and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, for 1-2 minutes to make a roux.

Gradually whisk in the beef broth until smooth, then stir in the heavy cream and Worcestershire sauce. Cook, stirring constantly, until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.

Return the meatballs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the meatballs are cooked through.

Serve the meatballs and gravy hot, garnished with chopped parsley for a pop of color and freshness.