“This is my husband's grandmother's recipe. I received a typed index card with this on it after we got married. My favorite part of the instructions? "After cooking make gravy." I'll try to be a bit more detailed. These are really good, I have yet to meet someone who doesn't like them. This is one of my top choices for parties and holidays. It's great on it's own as an appetizer, or over egg noodles as a main dish.”
READY IN:
1hr
YIELD:
48 meatballs
UNITS:
US

Ingredients Nutrition

  • 1 lb 10 ounces ground beef
  • 5 slices bread (I like them a day old)
  • 1 teaspoon sugar
  • 34 tablespoon salt
  • 1 pinch pepper (black or white)
  • 12 teaspoon allspice (do not forget this, it is what gives the meatballs their distinctive taste!)
  • 1 egg
  • 1 onion, minced fine
  • 1 -2 tablespoon flour or 1 -2 tablespoon cornstarch
  • Gravy Master (optional)
  • beef, bullion powder (optional)
  • 1 -2 cup water

Directions

  1. Wet bread with water until moist, but not soggy. I add it by spoonfuls.
  2. Add ground beef and mix.
  3. Add sugar, spices, egg, onion and mix well.
  4. Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
  5. In batches, brown meatballs on all sides over medium-low heat.
  6. Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
  7. Make Gravy!
  8. Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
  9. Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
  10. Add flour/water mixture.
  11. Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
  12. Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
  13. When gravy is done, pour over meatballs and enjoy!

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