Prep 30 mins
Cook 2 hrs
My dad makes this better than me--it is his recipe of course. I had to guess at the measurements since he just says to add this and that. When you make this, judge how much spices you like to your tastes. This is really good with rice or smashed cream potatoes. Freezes well for later meals and can fit into your once a month cooking! Just make as directed and divide up into freezer bags remove all air and wait until the next time.
- 1 lb roll hot sausage, the cheapest you can buy
- 3 lbs ground beef or 3 lbs ground venison
- 2 eggs
- 1⁄2 cup onion, chopped fine
- 1⁄2 cup breadcrumbs
- 2 slices bread, torn and wet (optional)
- 1⁄2 cup milk
- 4 tablespoons melted butter (omit with ground beef only needed if using 3 lbs venison)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon parsley
- 6 tablespoons Worcestershire sauce (2 tbsp for gravy)
- 16 ounces washed fresh mushrooms (sliced thin or quartered whatever your preference)
- 3 garlic cloves, crushed
- olive oil
- 1 1⁄2 bay leaves
- 1 teaspoon beef base or 1 beef bouillon cube
- 1 tablespoon Kitchen Bouquet
- mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
- Scoop out 1/4 cup meat and make into a round thick patty like ball.
- *You really don't want it in a ball shape but more like a patty that is really thick*.
- In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
- Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
- Remove to a large pot--no need to drain and don't drain pan between each set of patties.
- Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
- Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
- Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
- Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
- Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
- This mixture should turn VERY Dark brown!
- Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
- Thicken gravy with cornstarch and water if desired.
- Serve over rice or potatoes.
- Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.
These were delicious! I served them at a family potluck and was asked for the recipe. I made some slight changes: I added an extra beef broth cube as well as an extra clove of garlic. Thanks for posting!