Meatballs in Beef Gravy

Name: Meatballs in Beef Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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); 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

(5)

Recipe by Kittencalrecipezazz

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

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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).

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