Meatballs and Gravy
One of the new recipes I saw this month and quickly inserted into one of our weekly meal plans were these delicious sounding Melt-In-Your Mouth Meatballs with Gravy from Colie's Kitchen. I don't make meatballs very often at our house, when I do it's typically these Sweet and Sour Meatballs which are a family favorite, passed down from Kenneth's mom.
My mom used to make Swedish Meatballs and rice or pasta, and I don't remember anything too specific about the dish, other than the creamy brown gravy smothering the little meatball morsels. Yumm! When I saw the photo on Colie's website, I knew these were meatballs that needed to make their way onto our dinner plates!
We used ground beef from our meat CSA and it's very lean and I think contributed to these meatballs coming out rather firm in texture, other than that I really loved this recipe. The gravy was perfect and the amount matched the amount of meatballs well. Everything is well seasoned, and we served this over some cheesy mashed potatoes with green beans on the side. I think it would be terrific over pasta or rice as well!
Melt-In-Your-Mouth Meatballs with Gravy from Colie’s Kitchen
1 1/2 lbs ground beef
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs
1 tablespoon garlic powder
1 - 2 teaspoon season salt
1 teaspoon fresh ground black pepper
1/3 cup milk
2 tablespoons dried parsley
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
- Mix all meatball ingredients together in a large bowl (you can use the Kitchen Aid mixer if you have one).
- Shape into small meatballs and set aside while getting your gravy started.
- In a medium saucepan, melt the butter. Once the butter is melted, add the onions. Sauté onions until they are translucent (about 10 minutes).
- Whisk in flour and cook until bubbly, then whisk in beef broth (whisking briskly). Add liquid slowly and stir thoroughly to avoid lumps.
- Bring sauce to a boil, and then add the pepper and thyme. Reduce heat to medium low, bringing to a low simmer.
- Gently place meatballs in gravy. Do not stir for at least 20 minutes or you will risk breaking the meatballs. Maintain a low simmer.
- After the 20 minutes are up you, gently stir the gravy and rotate the meatballs.
- Continue cooking the meatballs in the gravy for another 20 minutes, stirring occasionally, until they are completely cooked through and tender.