Meatballs in Beef Gravy

READY IN: 50mins




  • Mix all meatball ingredients in a bowl using clean hands.
  • Shape into 1-inch balls.
  • 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.
  • You may drain some fat from the skillet but leave in about 3 tablespoons.
  • 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.
  • Add in mushrooms cook stirring until softened.
  • Add in flour and stir for 1 minute.
  • Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
  • 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).
  • Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
  • Season with salt to taste if desired.
  • At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).