Meatballs in Beef Gravy

Name: Meatballs in Beef Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 tablespoon butter; 1 small onion; 1 8 ounces slice white button mushrooms; 5 tablespoons all-purpose flour; 1 pinch cayenne pepper; 2 cups canned low sodium beef broth; 1 2 -3 teaspoons worcestershire sauce; 3 tablespoons ketchup; 1 2 -4 teaspoons beef bouillon powder; 1/4 teaspoon fresh ground black pepper; 1/4 cup sour cream; 1 salt; 1 lb ground beef; 1 1 egg; 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; 2 teaspoons dried parsley flakes

Prep: 20 minsCook: 30 mins

Prep

20 mins

Cook

30 mins

Servings

Difficulty

Hard

Nut-Free

(0)

This is one of my favorite weeknight dinners because it comes together in just fifty minutes and tastes like you spent hours in the kitchen. The savory beef gravy made with mushrooms and Worcestershire sauce is absolutely irresistible, and the homemade meatballs are so much more tender and flavorful than frozen ones. I love that mushrooms add earthy umami while being packed with antioxidants, making this comfort food a bit more nutritious too. Best of all, most of these ingredients are pantry staples, so you probably have everything on hand already.

Ella x

Ingredients

Servings:

2 tablespoonsoil
1 tablespoonbutter
1 smallonion(finely chopped)
18 ounces slice white button mushrooms(can use more if desired, or use one or two 10-ounce cans sliced mushrooms well drained)
5 tablespoonsall-purpose flour(you may reduce to 4 tablespoons for a thinner gravy)
1 pinchcayenne pepper(optional)
473 mlcanned low sodium beef broth(use a good-quality beef broth)
12 -3 teaspoons worcestershire sauce
3 tablespoonsketchup(can use more)
12 -4 teaspoons beef bouillon powder(optional or to taste)
1 teaspoonfresh ground black pepper(or to taste)
237 mlsour cream
1salt(optional and to taste)
½ kgground beef(can use half each beef and ground pork)
11 egg(slightly beaten)
1 tablespoonfresh minced garlic
237 mlmilk
237 mldry breadcrumbs
237 mlgrated parmesan cheese
1 teaspoonsseasoning salt
2 teaspoonsdried parsley flakes

Detail level

Instructions

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).

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