Nov 18, 2011

I really loved this recipe, my husband on the other hand did not. I couldn’t get out of him what he didn’t like, but I thought it was great. I was more work than I really wanted to do that night, but the end results were worth it. The meatballs were tender, but not mushy, and the gravy was super creamy and simply delicious!

Meatball Ingredients:
  • 1 1/2 lbs. ground beef
  • 1 large egg, slightly beaten
  • 1/2 cup grated parmesan cheese
  • 1/3 cup breadcrumbs (I used Panko)
  • 1 tablespoon garlic powder
  • 1 -2 teaspoon season salt
  • 1 teaspoon fresh ground black pepper
  • 1/3 cup milk
  • 2 tablespoons dried parsley

Gravy Ingredients:

  • 1/4 cup butter or margarine
  • 1/4 cup chopped onion
  • 1/4 cup flour
  • 2 cups beef broth
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme

  1. Mix all ingredients meatball ingredients together in a large bowl (I used my Kitchen Aid Mixer to save time)
  2. Shape into small meatballs and set aside to get your gravy started.
  3. In medium saucepan, melt butter
  4. Once the butter is melted add the onions. Sauté onion until the onions are translucent.
  5. Whisk in flour and cook until bubbly, then whisk in beef broth. This should all be done slowly to avoid lumps.
  6. Bring to a boil, and add remaining gravy seasoning.
  7. Reduce heat and simmer.
  8. Add your meatballs to the simmering gravy.
  9. Gently place meatballs in gravy. Do not stir for at least 20 minutes (this is a must) or you will risk breaking the meatballs.
  10. After the 20 minutes are up you may begin gently stirring your gravy.
  11. Continue cooking in the gravy for another 20 minutes, and the meatballs will be thoroughly cooked.

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