Savory Meatballs in Rich Beef Gravy
Indulge in the ultimate comfort food with these Savory Meatballs in Rich Beef Gravy. This delightful dish features homemade meatballs that are first seared to perfection in a skillet, capturing all those delicious browned bits that infuse the gravy with unparalleled flavor. The base of this rich gravy is made from sautéed onions and mushrooms, thickened to perfection and enhanced with Worcestershire sauce and a touch of ketchup for an extra savory kick. Best served over creamy mashed potatoes, this hearty meal is perfect for family gatherings or any cozy night in. This recipe serves four smaller portions, but for those who adore generous gravy, consider doubling the ingredients for more luscious sauce to ladle generously over your mashed potatoes.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
oil
2 tablespoons (for cooking)
butter
1 tablespoon (for cooking)
onion
1 small (finely chopped)
white button mushrooms
8 ounces (sliced (fresh or canned, well drained))
all-purpose flour
5 tablespoons (for thickening the gravy)
cayenne pepper
1 pinch (optional, for heat)
low sodium beef broth
2 cups (preferably high-quality)
Worcestershire sauce
2-3 teaspoons (for flavor)
ketchup
3 tablespoons (can adjust to taste)
beef bouillon powder
2-4 teaspoons (optional, to taste)
black pepper
1/4 teaspoon (freshly ground, to taste)
sour cream
1/4 cup (for creaminess)
ground beef
1 lb (main protein component)
egg
1 (slightly beaten)
minced garlic
1 tablespoon (for flavor)
milk
1/3 cup (to moisten meatballs)
dry breadcrumbs
1/3 cup (for binding meatballs)
grated parmesan cheese
1/3 cup (for flavor)
seasoning salt
1 1/2 teaspoons (for seasoning)
fresh ground black pepper
1/2 teaspoon (for seasoning)
dried parsley flakes
2 teaspoons (for garnish and flavor)
Instructions
1
In a large mixing bowl, combine the ground beef, slightly beaten egg, minced garlic, milk, breadcrumbs, grated Parmesan cheese, seasoning salt, black pepper, and parsley flakes. Use your hands to mix until well combined.
2
Shape the mixture into 1-inch meatballs and set aside.
3
In a large skillet or a high-sided saucepan, heat the oil and butter over medium-high heat. Add the meatballs in batches to avoid overcrowding and brown them on all sides until they are almost cooked through, about 10 minutes. Remove the browned meatballs from the skillet and set them on a plate.
4
If necessary, drain excess fat from the skillet, leaving about 3 tablespoons for flavor. Add the finely chopped onion and sauté until softened, about 3-4 minutes, scraping up any browned bits from the bottom of the skillet.
5
Stir in the sliced mushrooms and cook until they are tender.
6
Sprinkle the flour over the cooked onions and mushrooms, stirring constantly for about 1 minute to eliminate the raw flour taste.
7
Gradually whisk in the beef broth, bringing the mixture to a boil while continuing to stir to prevent lumps. Cook until the gravy is thickened and bubbly.
8
Stir in Worcestershire sauce, ketchup, cayenne pepper (if using), and black pepper. Allow the mixture to return to a simmer. If desired, add the beef bouillon powder, adjusting based on your taste preference.
9
Carefully add the seared meatballs back into the skillet, ensuring they are coated with the gravy. Simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.
10
Taste and adjust seasoning, adding salt if necessary.
11
Finally, stir in the sour cream and cook until just heated through, but do not let it boil. Serve immediately over mashed potatoes, garnished with additional parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in this recipe?
The primary meat used for these savory meatballs is 1 lb of ground beef.
What size should the meatballs be shaped into?
The mixture should be shaped into 1-inch meatballs.
How many servings does this recipe provide?
This recipe serves four smaller portions.
What is the best way to serve these meatballs?
These meatballs are best served over creamy mashed potatoes, garnished with additional parsley if desired.
Can I use canned mushrooms for the gravy?
Yes, you can use 8 ounces of either fresh or canned white button mushrooms, ensuring canned ones are well drained.
How long should I brown the meatballs in the skillet?
Brown the meatballs on all sides for about 10 minutes until they are almost cooked through.
What should I do if I want more gravy?
If you prefer a generous amount of sauce, consider doubling the ingredients for the gravy.
What ingredients give the gravy its savory kick?
The savory kick comes from a combination of Worcestershire sauce and a touch of ketchup.
Is there a spicy element in this recipe?
An optional pinch of cayenne pepper can be added if you prefer some heat.
What kind of cheese is included in the meatballs?
The meatballs include 1/3 cup of grated Parmesan cheese for extra flavor.
How is the gravy thickened?
The gravy is thickened using 5 tablespoons of all-purpose flour sprinkled over the sautéed onions and mushrooms.
Should I drain all the fat from the skillet after browning the meatballs?
No, you should leave about 3 tablespoons of fat in the skillet to provide flavor for the onions and gravy.
How long do the meatballs simmer in the gravy?
The meatballs should simmer uncovered in the gravy for 20-25 minutes.
When should the sour cream be added?
Stir in the sour cream at the very end of the cooking process until it is just heated through.
Can I boil the sauce after adding the sour cream?
No, you should not let the mixture boil once the sour cream has been added.
What ingredients are used to moisten the meatballs?
A combination of 1/3 cup of milk and one slightly beaten egg is used to moisten and bind the meatballs.
How much garlic is required for the meatballs?
The recipe calls for 1 tablespoon of minced garlic for the meatball mixture.
What type of salt is recommended for seasoning?
The recipe specifies 1 1/2 teaspoons of seasoning salt for the meatball mixture.
How do I prevent lumps in the beef gravy?
Gradually whisk in the beef broth while continuing to stir to prevent lumps from forming.
What is the purpose of scraping the bottom of the skillet?
Scraping the bottom helps capture the browned bits from the meatballs, which infuses the gravy with unparalleled flavor.
Can I use beef bouillon to enhance the flavor?
Yes, you can add 2-4 teaspoons of beef bouillon powder to the gravy, adjusting based on your taste preference.
What preparation is needed for the onion?
One small onion should be finely chopped before being sautéed for the gravy base.
What binding agents are used for the meatballs?
Dry breadcrumbs and a slightly beaten egg act as the primary binding agents.
How long should I sauté the onions?
Sauté the finely chopped onion for about 3-4 minutes until softened.
What type of beef broth is suggested?
The recipe recommends using 2 cups of high-quality, low sodium beef broth.
How much Worcestershire sauce is needed?
You should use 2-3 teaspoons of Worcestershire sauce for the gravy.
Are there any herbs in the meatballs?
Yes, the recipe includes 2 teaspoons of dried parsley flakes.
Why are the meatballs cooked in batches?
They are cooked in batches to avoid overcrowding the skillet, which ensures they brown properly on all sides.
What should the heat setting be for browning meatballs?
The meatballs should be browned over medium-high heat using a mixture of oil and butter.
Is the gravy cooked covered or uncovered?
The meatballs should simmer in the gravy uncovered to allow it to thicken properly.