Ingredients:

  • 1 lb lean ground beef
  • 1/2 cup Panko or plain breadcrumbs
  • 1 large egg, beaten
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 cups long-grain white rice
  • 4 cups water or chicken broth
  • 1 tsp salt

Instructions:

  1. Rinse rice under cold water until clear. Combine rice, water or broth, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Turn off heat and let sit covered for 5 minutes before fluffing.
  2. In a medium bowl, gently mix ground beef, breadcrumbs, beaten egg, onion powder, salt, and pepper. Roll into 1-inch balls.
  3. Heat vegetable oil in a skillet over medium-high heat. Sear meatballs for 2-3 minutes per side until browned. Remove meatballs from the pan and set aside.
  4. In the same skillet, melt butter over medium heat. Stir in minced garlic for 30 seconds, then whisk in flour and cook for 1-2 minutes until golden.
  5. Slowly pour in beef broth and Worcestershire sauce, whisking constantly until the gravy is smooth and velvety.
  6. Return the seared meatballs to the simmering gravy. Lower heat and simmer for 5-8 minutes until the sauce thickens and meatballs are cooked through.