Description
Delicious homemade chicken and pork meatballs baked to perfection and smothered in a rich, savory gravy sauce. This comforting dish combines tender meatballs with a flavorful, creamy sauce that is perfect served alongside mashed potatoes and roasted green beans.
Ingredients
Scale
Meatballs
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- ¼ cup parsley (roughly chopped)
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup half and half
- 1 large egg (whisked)
- 1/3 cup yellow onion (very finely minced)
- 4 cloves garlic (minced)
- 1 lb. ground chicken
- ½ lb. ground pork
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- ½ beef bouillon cube
- 1 teaspoon Worcestershire sauce
- 1 tablespoon half and half
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ½ teaspoon mustard powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- 2–3 drops gravy master (optional)
Instructions
- Make the Meatballs: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Add the half and half, whisked egg, finely minced onion, and minced garlic. Mix everything thoroughly until well combined.
- Add the Meat: Add the ground chicken and ground pork to the bowl. Gently mix with your hands or a silicone spatula until just combined, being careful not to overwork the meat. If the mixture feels too wet, incorporate 1-2 tablespoons more breadcrumbs.
- Form the Meatballs: Roll the mixture into 24 meatballs, each approximately 1½ inches wide. Place them on a lightly greased, light-colored baking sheet. Refrigerate for up to 5 minutes, then gently roll again to smooth out the shape.
- Bake the Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 15 minutes until cooked through. Remove from the oven and set aside.
- Prepare the Sauce Base: While the meatballs bake, set aside the butter and flour. In a medium measuring cup, combine chicken broth, crumbled beef bouillon cube, Worcestershire sauce, half and half, onion powder, garlic powder, parsley, mustard powder, dried rosemary, ground sage, and pepper.
- Make the Roux: Melt the butter in a medium saucepan over medium heat. Add the flour and stir continuously for 2 minutes until the mixture turns light brown and the raw flour smell is gone.
- Add Sauce Liquids: Slowly add the sauce mixture in small splashes to the roux, stirring constantly to prevent breaking and ensure a thick, smooth sauce.
- Simmer the Sauce: Bring the sauce to a boil, then reduce heat to a simmer. Optionally, add 2-3 drops of gravy master to deepen the sauce color.
- Combine Meatballs and Sauce: Add the baked meatballs back into the sauce. Spoon sauce over the meatballs and heat through for 5 minutes or until the internal temperature of the meat reaches 165°F (74°C).
- Serve: Serve the meatballs with mashed potatoes and roasted green beans for a complete comforting meal.
Notes
- Make sure the onions are very finely minced to avoid the need for pre-cooking and to help the meatballs hold together better.
- If the meatball mixture feels too wet, add extra breadcrumbs a tablespoon at a time to achieve the right consistency.
- Using a light-colored baking sheet helps to bake the meatballs evenly and monitor their browning.
- Gravy master is optional but adds a rich, darker color to the sauce.
- Ground pork can be substituted with all ground chicken or turkey if preferred, but may slightly alter the texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: chicken meatballs, baked meatballs, meatballs with gravy, homemade meatballs, comfort food, one dish dinner
