Thassa one juicy meatball!!

We enjoyed meatballs with mushroom gravy for dinner tonight.  Served with mashed potatoes and buttered corn.  This is one of Frank's favorite meals so I thought I would give him one last hurrah before Spring seriously descends and our slow cooked comfort food gets traded in for salads and grilled meats.

The recipe I am giving you will make 2 dozen or more large meatballs.  I used half of them for tonight's dinner and put the other half into the freezer for another night.  Right now, I am thinking that Meatball Subs might be on the menu next week.  Doesn't that sound good?

I only made enough gravy for a dozen meatballs but if you have a large family or are expecting a crowd, you can double the gravy recipe and add all the meatballs.  That should give you enough food for 8 adults.

Make the meatballs by combining the pork and beef with the egg, breadcrumbs and onions and garlic that have been sauteed in butter.  I was out of onions so I used a leek that I had in the refrigerator. Onion is onion is onion.

Bake the meatballs for half an hour, rotating the baking sheet halfway through the cooking time.

Saute the mushrooms in butter. 

Season liberally with salt and pepper.

Add the flour and stir until flour turns brown and nutty smelling.

Add the beef broth, cook and stir until smooth and thickened.

Add the meatballs to the gravy and heat through.

Transfer to a serving bowl and enjoy.

We like to serve our Meatballs in Mushroom Gravy over Mashed Potatoes with a side of Buttered Corn.  Sometimes I try to sneak in a green vegetable every once in a while but didn't bother with that tonight.

Meatballs in Mushroom Gravy

For the Meatballs:

1 lb. ground beef

1 lb ground pork

1 egg

salt and pepper to taste

1 c. fresh bread crumbs

2 T. butter

1 small onion, chopped

2 cloves garlic, minced

In a large bowl combine meats, egg, salt, pepper and bread crumbs.  In a small skillet, melt butter over med heat.  Add onions and garlic and cook until softened and fragrant.  Add to meat mixture and combine thoroughly.  Shape into meatballs, 1 1/2-2" in diameter.  Place on a baking sheep lined with parchment paper.  Bake in a preheated 350* oven for 15 minutes, rotate baking pan and bake for another 15 minutes.  Remove meatballs from oven and set aside.

For the Gravy:

1/4 c. butter

8 oz. sliced mushrooms

salt and pepper to taste

1/4 c. flour

2 c. beef broth

Melt butter in skillet or dutch oven.  Add mushrooms, season liberally with salt and pepper, and cook until softened.  Add flour and stir until browned and nutty smelling.  Stir in the broth.  Cook and stir until gravy thickens.  Taste and season with additional salt and pepper if needed.  Add reserved meatballs to the gravy and heat through.  Print Recipe