Meatballs In Beef Gravy

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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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Steps

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Mix all meatball ingredients in a bowl using clean hands.

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Shape into 1-inch balls.

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Heat oil and butter in a skillet over medium-high heat add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning remove to a plate.

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You may drain some fat from the skillet but leave in about 3 tablespoons.

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Add in onion and saute until softened scraping any browned bits that have accumulated on the bottom of the skillet while cooking.

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Add in mushrooms cook stirring until softened.

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Add in flour and stir for 1 minute.

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Slowly add in beef broth.

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Bring to a boil stirring / whisking constantly until smooth , bubbly and thickened.

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Add in worcestershire sauce , ketchup and black pepper.

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Bring back to a simmer stirring.

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Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat , stirring frequently.

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Season with salt to taste if desired.

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At the end of cooking stir in 1 / 4 cup sour cream until combined and heated through.

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Ingredients

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oil, butter, onion, white button mushrooms, all-purpose flour, cayenne pepper, low sodium beef broth, worcestershire sauce, ketchup, beef bouillon powder, fresh ground black pepper, sour cream, salt, ground beef, egg, garlic, milk, dry breadcrumbs, parmesan cheese, seasoning salt, dried parsley flakes