Smothered Meatballs in Chunky Onion Gravy

Ingredients:

• 1 1/2 pounds lean ground beef
• 1/2 cup panko breadcrumbs
• 2 medium eggs
• 3/4 cup skim milk
• 3-4 tablespoons of flour
• 3 cloves garlic
• 3 tsp Worcestershire sauce (low Sodium)
• 1 large onion chopped into large chunks
• 3 cup unsalted beef broth
• 1/2 cup dry red wine

Directions:

1. In a mixing bowl mix together the milk and breadcrumbs, let stand for a few minutes to allow the breadcrumbs to absorb the milk.

2. In a separate mixing bowl, mix together the ground beef, eggs, 1 tsp Worcestershire sauce, breadcrumbs, and the garlic.

3. Using your hands, roll the meat into golf ball sized balls. You will get approximately 20 meatballs

4. Using a non-stick skillet, brown the meatball on all sides. You’re not cooking the meatballs all the way through, you’re just browning them.

5. Once browned, remove the meatballs and set aside.

6. In the same skillet add the onion and saute until translucent.

7. Once the onion is translucent add the flour and garlic and continue to cook over medium heat for 1-2 minutes.

8. Add the remaining Worcestershire sauce, broth, and red wine. Mix well to dissolve the flour. Bring to a boil. (this is the gravy)

9. Reduce the heat to medium-low and add the browned meatballs to the gravy.

10. Continue to cook on medium-low heat for 10-15 minutes allowing the meatballs to cook through and the gravy to thicken.

Serve with your favorite side dish.