- 2 eggs, beaten
- 1/2 cup milk
- 1 cup breadcrumbs
- 3 Tablespoons fresh parsley leaves, minced
- 1 teaspoon fresh dill, minced
- 2 garlic cloves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 yellow onion peeled and minced
- 2 pounds ground beef
Combine all ingredients. Roll meat into 24 balls.
Pre-heat 12″ cast iron skillet over medium heat. Add meatballs to the hot pan and cook for 2 minutes on each side. Reduce heat to medium low and cover. Cook for 5 minutes. Flip meatballs, cover and cook an additional 4 minutes.
Remove meatballs from skillet. Make sure meatballs are fully cooked.
- 6 Tablespoons butter
- 1/2 cup flour
- 3 cups beef broth
- 1/2 cup cream
- 2 Tablespoons Dijon mustard
In the same skillet, melt butter over medium heat. Add flour and whisk. Add beef broth and whisk. Add cream and Dijon and whisk. Cook until thickens, about 3 minutes.
Add meatballs to gravy. Spoon gravy on top of meatballs and garnish with parsley.