Ingredients
Scale
- 2 lb. lean ground beef
- 1/2 c. bran
- 1 egg
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tbsp. Worcestershire Sauce
- 2 tsp. liquid smoke
- 1 medium yellow onion, sliced
- 2 whole carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp. garlic, minced
- 2– 14 oz cans beef broth
- 1 tbsp. Worcestershire Sauce
- 3 tbsp. corn starch
- 3 tbsp. warm water
Instructions
- In a large bowl, combine the ground beef, bran, and seasonings (salt, pepper, garlic and onion powder), Worcestershire Sauce, and Liquid Smoke. Using your hands, mix the meat with the seasonings until well incorporated and the bran is completely blended into the meat. Roll about 2 tablespoons of the meat into balls and set aside until all meat has been rolled into meatballs.
- Heat a large skillet on medium heat and drizzle with olive oil. Place the meatballs into the pan and cook on each side for 5 minutes or until the meatballs are browned on all sides ( about 10-15 minutes). Once the meatballs are cooked, remove from pan but leave the drippings in the pan.
- Add the onion, celery, garlic, and carrots to the pan and cook for about 5-7 minutes until the vegetables because soft and translucent. Add both cans of beef broth to the pan and allow the broth come to a simmer. In a small ramekin, add the cornstarch and water and mix until cornstarch is well dissolved. Pour into the beef broth and stir as the gravy thickens. Once the sauce has thickened, return the meatballs back into the sauce and allow to simmer for abut 10 minutes before serving.
- Serve over rice, mashed sweet potatoes, couscous, quinoa, or mashed cauliflower.
