Ingredients
1 cup soft bread crumbs1/2 cup finely chopped onion1/3 cup 2% milk1 large egg, lightly beaten3 tablespoons minced fresh parsley 1 teaspoon salt1/2 teaspoon pepper1 pound ground beef1 pound bulk pork sausage2 tablespoons canola oil1 to 3 tablespoons butter, divided GRAVY:3 tablespoons all-purpose flour3/4 teaspoon beef bouillon granules1/2 teaspoon pepper1/4 teaspoon salt1-3/4 cups 2% milk
Preparation
In a large bowl, combine the first 7 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness.
In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove meatballs from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.)
For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.
