Veal & Pork Meatballs with Pan Gravy

Meatballs

• ½ pound ground beef
• ¼ pound ground veal
• ¼ pound ground pork
• ½ cup plain dry bread crumbs
• ½ cup whole milk
• 1 large egg
• 3 tablespoons yellow onion — small dice
• 3 tablespoons butter — divided
• 1 ½ teaspoons salt
• ¼ teaspoon black pepper

Pan Gravy

• 2 tablespoons pan drippings from meatballs — from meatballs
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• As needed salt (optional) — to taste
• As needed black pepper (optional) — to taste

1. Cook the Onions: In a large skillet melt 1 tablespoon butter over medium heat. Add the onion and cook, stirring often, until soft and lightly golden, about 5 minutes. Transfer the onion to a plate and let it cool for 5 minutes.1 tbsp butter, 3 tbsp yellow onion
2. Prepare the Meatball Mixture: In a large mixing bowl combine the bread crumbs and milk. Stir and let stand for 5 minutes, until the milk is absorbed and the mixture looks like thick porridge. Add the egg, cooked onion, salt, and black pepper and stir until evenly combined. Add the ground beef, ground veal, and ground pork. Mix gently with clean hands just until no large streaks of meat remain.½ cup bread crumbs, ½ cup whole milk, 1 egg, 8 oz ground beef, 4 oz ground veal, 4 oz ground pork, cooked onions, 1½ tsp salt, ¼ tsp black pepper
3. Shape the Meatballs: Using damp hands, divide the mixture into 20 equal portions and roll them into meatballs about 1½ inches wide, about 10 minutes. Place the shaped meatballs on a tray without packing the mixture tightly. They should hold their shape but still feel tender.
4. Brown the Meatballs: Return the skillet to medium heat and melt 1 tablespoon of the remaining butter. Add half of the meatballs, leaving space between them, and brown for 6–8 minutes, turning every 1–2 minutes until deeply browned on several sides. They do not need to be cooked through yet. Transfer them to a clean plate. Melt the final tablespoon butter in the skillet and repeat with the remaining meatballs.2 tbsp butter, meatballs
5. Make the Gravy: Reduce the heat to medium-low. Leave 2 tablespoons of the butter and meat drippings in the skillet and spoon off any excess. Whisk in the flour and cook for 1 minute, until smooth and lightly foamy. Slowly pour in the milk while whisking constantly and scraping the browned bits from the skillet. Bring to a gentle simmer and cook for 3–5 minutes, whisking often, until the gravy is smooth and coats the back of a spoon. Season with salt and black pepper.2 tbsp pan drippings, 2 tbsp all-purpose flour, 1½ cups whole milk, salt, black pepper
6. Finish the Dish: Return the meatballs and any accumulated juices to the skillet. Reduce the heat to low and simmer gently for 5–8 minutes, turning the meatballs once or twice, until their centers reach 160°F. Do not let the gravy boil vigorously. Serve warm.meatballs, gravy