Meatballs in Beef Gravy

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 4

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:

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

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).

By RecipeOfHealth.com