Meatballs in Beef Gravy

For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 1  tablespoon butter
• 1  small onion, finely chopped
• 8  ounces  slice white button mushrooms (can use more if desired, or use one or two 10-ounce cans sliced mushrooms well drained)
• 5  tablespoons all-purpose flour (you may reduce to 4 tablespoons for a thinner gravy)
• 1  pinch cayenne pepper (optional)
• 2  cups  canned low sodium beef broth (use a good-quality beef broth)
• 2 -3  teaspoons Worcestershire sauce
• 3  tablespoons ketchup (can use more)
• 2 -4  teaspoons beef bouillon powder (optional or to taste)
• 1⁄4 teaspoon fresh ground black pepper (or to taste)
• 1⁄4 cup sour cream
•  salt (optional and to taste)

• MEATBALLS

• 1  lb ground beef (can use half each beef and ground pork)
• 1  egg, slightly beaten
• 1  tablespoon  fresh minced garlic
• 1⁄3 cup milk
• 1⁄3 cup  dry breadcrumbs
• 1⁄3 cup  grated parmesan cheese
• 1 1⁄2 teaspoons seasoning salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  teaspoons dried parsley flakes

Directions

1. Mix all meatball ingredients in a bowl using clean hands.
2. Shape into 1-inch balls.
3. Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
4. You may drain some fat from the skillet but leave in about 3 tablespoons.
5. Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
6. Add in mushrooms cook stirring until softened.
7. Add in flour and stir for 1 minute.
8. Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
9. Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
10. Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
11. Season with salt to taste if desired.
12. At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).