Meatballs in Beef Gravy
"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
- 2 tablespoons oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 8 ounces slice white button mushrooms (can use more if desired, or use one or two 10-ounce cans sliced mushrooms well drained)
- 5 tablespoons all-purpose flour (you may reduce to 4 tablespoons for a thinner gravy)
- 1 pinch cayenne pepper (optional)
- 2 cups canned low sodium beef broth (use a good-quality beef broth)
- 2 -3 teaspoons Worcestershire sauce
- 3 tablespoons ketchup (can use more)
- 2 -4 teaspoons beef bouillon powder (optional or to taste)
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 1⁄4 cup sour cream
- salt (optional and to taste)
- 1 lb ground beef (can use half each beef and ground pork)
- 1 egg, slightly beaten
- 1 tablespoon fresh minced garlic
- 1⁄3 cup milk
- 1⁄3 cup dry breadcrumbs
- 1⁄3 cup grated parmesan cheese
- 1 1⁄2 teaspoons seasoning salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 teaspoons dried parsley flakes
