# Ingredient List:
→ Meat
01 - 1.1 pounds ground pork or pork and beef blend
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Binder & Seasonings
04 - 1/2 cup breadcrumbs
05 - 1/2 cup whole milk
06 - 1 large egg
07 - 1 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon dried marjoram
→ For Frying
10 - 2 tablespoons vegetable oil
→ Sauce
11 - 2 cups beef broth
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1 tablespoon freshly chopped parsley, optional
# Directions:
01 - Combine breadcrumbs and milk in a small bowl and let stand for 5 minutes.
02 - In a large mixing bowl, blend ground meat, soaked breadcrumbs, egg, onion, garlic, salt, black pepper, and marjoram until just incorporated.
03 - Form the mixture into 12 to 16 evenly sized meatballs using damp hands.
04 - Heat vegetable oil in a large skillet over medium heat. Working in batches, sear meatballs for 5 to 6 minutes, turning until well browned on all sides. Transfer onto a plate and set aside.
05 - Melt butter in the same skillet. Stir in flour and cook for 1 to 2 minutes, whisking constantly until pale golden.
06 - Slowly pour in beef broth while whisking to prevent lumps. Bring to a simmer, scraping up any browned bits from the pan.
07 - Return browned meatballs to the skillet. Cover and cook gently for 20 to 25 minutes until meatballs are cooked through and the sauce has thickened.
08 - Top with chopped parsley and serve hot.
