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1
In a large bowl add ground beef, bread crumbs, egg, dried oregano, yellow onion, Parmesan cheese, and salt and pepper.
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2
Use your hands to mix all together well.
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3
Roll into balls.
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4
I make mine small because my boys like them that way and I find they are more fun.
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5
You can refrigerate these and make them later or even the next day.
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6
Once you are ready to prepare the dish, add about 2 tablespoons of olive oil to large skillet over medium high heat.
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7
Once the oil is piping hot add balls but dont over crowd the pan.
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8
Make them in batches if needed.
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9
Let them sear for 3 minutes then gently roll around by shaking the pan.
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10
I like to get each side with a little crust but you dont want them to cook all the way through.
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11
You want them cook in the gravy so they are tender in the inside but crisp on the outside.
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12
Using tongs remove balls from pan and repeat cooking the rest of the meatballs if you didnt do them all in one batch.
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13
When they are all cooked and removed from the pan, pour out the fat.
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14
Add onions and cook for 1-2 minutes.
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15
Add butter and once it is melted add flour.
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16
Cook flour into the butter until bubbling and slightly browned.
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17
Then add beef broth and wine.
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18
After it starts boiling add heavy cream.
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19
You dont have to add the cream.
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20
By adding it Im sure it is more like Swedish meatballs but Ive never made Swedish meatballs so Im not sure.
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21
I add the cream because I like beef gravy to be creamy.
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22
Add your meatballs back to the pan right into the gravy and let them simmer for 10-12 minutes.
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23
I served mine on top of mashed potatoes but you can serve yours over egg noodles and even rice.
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24
All of it would be delish.
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25
Try them and let me know what you think.
