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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”

Ingredients Nutrition


  1. Mix all meatball ingredients in a bowl using clean hands.
  2. Shape into 1-inch balls.
  3. Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
  4. You may drain some fat from the skillet but leave in about 3 tablespoons.
  5. Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
  6. Add in mushrooms cook stirring until softened.
  7. Add in flour and stir for 1 minute.
  8. Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
  9. Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
  10. Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
  11. Season with salt to taste if desired.
  12. At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).

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