Total Time
55mins
Prep 30 mins
Cook 25 mins

Want to get the nutritional information. Originally from Alton Brown, but modified for my preferences.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
  3. In a 12-inch saute pan over medium heat, melt 1 tbls of butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  4. In a bowl, combine the bread and milk mixture, ground beef, eggbeaters, 1 tsp Kosher salt, black pepper, allspice, parsley, numeg, and onions. Mix by hand until well combined.
  5. Using your hands, roll mixture into meatballs.
  6. Bake at 350 degrees F. in ungreased shallow baking pan for 15 - 20 minutes. Remove with a slotted spoon and drain well.
  7. Use some of the meatball juices in the saute pan, over low heat, add flour to the pan and whisk until lightly browned, approximately 1 - 2 minutes. Gradually add teh beef stock and mushrooms and whisk until the sauce thickens. Add the milk and continue to cook until the gravey reaches the desired consistency.
  8. Serve meatballs and gravy over noodles of choice.