Meatballs and Gravy
The family will love this tasty and comfortable dish made with meatballs and gravy! Meatballs are browned and simmered in a thick, creamy sauce in this dish.
Yield: 4
Materials
To make the meatballs you will need
- 1 pound Ground Beef we used ground round don’t use anything too lean; we want some fat for flavor
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 1 Egg slightly beaten
- ¼ cup Bread Crumbs plain
- Canola Oil for frying – enough to cover the bottom of a large deep skillet with ¼ – ½ inch of oil (about 1½ cups)
To make the gravy you will need
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Beef Broth
- ½ cup Half & Half
Instructions
Make the meatballs
- The ground beef should be put in a big basin. Add the bread crumbs, egg, salt, black pepper, onion powder, and garlic powder. Using your hands, thoroughly combine all the ingredients with the ground beef.
- Grind the meat until it resembles tiny golf ball-sized rounds. Yields around 20 meatballs.
Brown the meatballs
- To a large, deep pan, add enough oil (approximately 1½ cups) to cover the bottom by about ¼ to ½ inch.
- Warm up the oil over medium-high heat. The meatballs should be carefully inserted into the heated oil. Fry for approximately 5 to 6 minutes, flipping them a few times so they are browned on all sides.
- After turning off the heat, take out the meatballs from the skillet. Place them in a pan or dish. To maintain their warmth, wrap the platter loosely with aluminum foil and/or pop it into the oven or microwave.
Make the gravy
- Do not wash or clean the skillet after draining all of the oil. Keep the chunks in the pan if there are any on the bottom. The gravy will taste like them.
- Add the butter to the skillet and place it over medium heat. Add the flour once the butter has melted and become frothy. Stirring constantly, cook the flour for two minutes.
- Simmer the sauce after gradually adding the beef stock and stirring until well blended.
- Reduce the heat to medium-low and add the meatballs to the gravy.
- The meatballs should be cooked for 15 minutes with the skillet covered and sometimes stirred.
- Thoroughly stir in the Half & Half.
- To allow the flavors to mingle and heat through, reduce the heat to low, cover, and simmer for an additional three to five minutes.
- If necessary, add a little salt after tasting the gravy. For the record, we didn't season our meatballs and sauce with more salt.
- Serve the meatballs and sauce on their own or over mashed potatoes or egg noodles.
Notes
Use your hands to mix the ingredients until they are all equally blended.
Assemble the meat carefully. Just enough mixing is required to blend the components. Similarly, roll the meatballs, working with them just enough to shape them into a ball.
To ensure the meatballs don't stick and rip, use a non-stick skillet. If the gravy is too thin, cover the pan and boil until the correct consistency is achieved, a few minutes at a time.
Should your gravy be excessively thick, gradually include additional beef stock, stirring continuously, until the gravy achieves the right consistency and is thoroughly heated.
Assemble the meat carefully. Just enough mixing is required to blend the components. Similarly, roll the meatballs, working with them just enough to shape them into a ball.
To ensure the meatballs don't stick and rip, use a non-stick skillet. If the gravy is too thin, cover the pan and boil until the correct consistency is achieved, a few minutes at a time.
Should your gravy be excessively thick, gradually include additional beef stock, stirring continuously, until the gravy achieves the right consistency and is thoroughly heated.