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"
photo by Andi Longmeadow Farm
- Ready In:
- 50mins
- Ingredients:
- 22
- 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
- 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).
Questions & Replies
-
Could beef bone broth be used in this recipe?
Reviews
-
Kit.....enjoyed this immensely. This is the kinda day when you take off your boots, scratch your head, wonder how it got to be so late, and why, oh, why didn't I have anything rustled up for dinner? The pump heater went down in the "pump house" used to water the cows, and I was freezing, from a long day spent outside in the cold. This particular recipe came to play as a result of defrosting ground beef (or turkey for that matter) easily, all ingredients on hand, put together quickly, tasting on a big spoon as you go, and you can serve a delightful, wonderful warming taste that ever set site on your fork. I followed this exactly making no changes what-so-ever, except serving it on a bed of egg noodles. The gravy had a perfect thickness, not to soupy and not to thick, exactly right. You have a brilliant and very tasteful treat here Kitten, and I appreciate you making my day better because of it. Made for *123 Wonders* January 2009. -
Very good with egg noodles, however i initially tried it with mash potato and steamed veggies and didn't care for it that way. Stick with the egg noodles!! -
Thought this was excellent. I used only 1TBS of Ketchup, Italian gluten free breadcrumbs, and a gluten free flour (about 2/3 called for). I added a little cooking sherry with the broth also. I did mix ground beef and pork and the flavor of the sauteed onions and mushrooms were extremely flavorful as a result. We will make this one again. I had to work on not eating too much of this dish. Thanks for the receipt Kit. -
This is not a traditional Swedish Meatball recipe, however we liked it okay. I may make it again with some provisions. I would leave out the mushrooms, cayenne pepper, ketchup, and parmesan cheese.
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This was pretty good, although the gravy was a little thick. Next time I'll use less flour. My husband enjoyed it!
Tweaks
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I brown the meat first, skim the oil and use the fond from the pan to make the gravy. Much better than a canned product.
