Instructions
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Make the Meatball Mixture: In a small bowl, whisk together the milk and egg. In a large bowl, combine the ground meats, breadcrumbs, onion, garlic, salt, pepper, oregano, and red pepper flakes (if using). Pour the milk mixture over the top. Using your hands or a fork, gently mix until just combined—do not overmix.
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Form & Brown the Meatballs: With damp hands, shape the mixture into 1½-inch meatballs. Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 6-8 minutes total. They do not need to be cooked through. Transfer to a plate and set aside.
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Make the Roux: In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture (the roux) turns a light golden brown.
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Create the Gravy: Gradually pour in the broth while whisking continuously to prevent lumps. Bring to a gentle simmer, then whisk in the heavy cream and Worcestershire sauce. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 3-5 minutes. Season with salt and pepper.
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Simmer Together: Carefully return the meatballs and any accumulated juices to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the meatballs are cooked through.
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Serve: Garnish with chopped fresh parsley. Serve immediately over mashed potatoes, buttered noodles, or rice.
Tips & Variations
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For Tender Meatballs: Handle the mixture gently and avoid overmixing. Using a combination of meats (beef, pork, veal) naturally creates a more tender and flavorful result.
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Make Ahead: Form and brown the meatballs in advance. Store them covered in the fridge for up to a day. Reheat gently in the freshly made gravy before serving.
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No Veal? Use a total of 1 pound of beef and ½ pound of pork, or use all beef (1½ lbs).
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For a Lighter Gravy: Substitute half-and-half for the heavy cream, though the gravy will be slightly less rich.
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Flavor Boost: Add a splash of red wine to the skillet after browning the meatballs and let it reduce before making the roux.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the gravy.
