first class meatballs in beef gravy vest

meatballs in beef gravy

yummy
Meat And Seafood

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

Ingredients

  • 2tablespoons oil
  • 1tablespoon butter
  • 1small onion, finely chopped
  • 8ounces slice white button mushrooms (can use more if desired, or use one or two 10-ounce cans sliced mushrooms well drained)
  • 5tablespoons all-purpose flour (you may reduce to 4 tablespoons for a thinner gravy)
  • 1pinch cayenne pepper (optional)
  • 2cups canned low sodium beef broth (use a good-quality beef broth)
  • 2 -3teaspoons Worcestershire sauce
  • 3tablespoons ketchup (can use more)
  • 2 -4teaspoons beef bouillon powder (optional or to taste)
  • 1⁄4teaspoon fresh ground black pepper (or to taste)
  • 1⁄4cup sour cream
  • salt (optional and to taste)
MEATBALLS
  • 1lb ground beef (can use half each beef and ground pork)
  • 1egg, slightly beaten
  • 1tablespoon fresh minced garlic
  • 1⁄3cup milk
  • 1⁄3cup dry breadcrumbs
  • 1⁄3cup grated parmesan cheese
  • 1 1⁄2teaspoons seasoning salt
  • 1⁄2teaspoon fresh ground black pepper
  • 2teaspoons dried parsley flakes

Direction

  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).