It has been raining for what seems like an entire month straight. Our farmers are thrilled but all of the rainy gloominess made me hungry for some good ole Southern comfort food. Years ago our family attended a Christian Summer camp that, aside from its life-changing experiences with God, was also known for its delicious Southern cooking. One of my absolute favorite dishes made at the camp was meatballs and gravy that they served over a bed of white rice. I decided this week to develop my own recipe which I served over mashed potatoes. The kids raved and each gave their blessing to pass the goodness on to you.
- 1 pound ground beef
- 1 pound tube of breakfast sausage
- 4 oz (about 4 total) Baby Bella mushrooms, chopped fine
- 1/2 small onion, chopped fine
- 1/2 cup garlic and herb breadcrumbs
- 1 egg, beaten
- Dash of Worcestershire sauce
- 3 TBLS butter
- 4 TBLS flour
- 4 cups beef broth
- Corn Starch as needed
- Olive Oil
- In a large bowl, mix ground beef, breakfast sausage, baby Bella mushrooms, onion, garlic and herb breadcrumbs, 1 egg beaten, and a dash of Worcestershire sauce until well incorporated.
- Roll the meat mixture into medium-sized balls. I like mine the size where I need to cut them in half to eat them like a lady, but you can make them whatever size you prefer.
- In a large skillet (and I do mean large) heat about 2 TBLS of olive oil over medium heat. Brown meatballs on all sides and set aside. You will want to make the meatballs in a couple of batches so that they have room to cook and you have room to move them around the pan. Overcrowded meatball pans are never fun! If you need to, add more oil in between batches to keep the meatballs from sticking.
- After removing all of the meatballs from the pan, it’s time to make the gravy! With the pan on medium heat and without discarding any of the meat drippings, add the butter and flour to the pan. Whisk for a minute or so until it’s free of lumps and then slowly add the beef broth whisking as you go. Once the gravy is free of lumps turn the temperature to low and simmer for 30 minutes, stirring occasionally.
- After thirty minutes thicken with cornstarch (2 TBLS cornstarch mixed with 2 TBLS cold water. Whisk into the gravy over medium heat and boil for 1 minute). Turn gravy back to low heat and place meatballs back into the gravy for 5 to 10 minutes until meatballs are heated through.
When mixing your meatballs, there’s really no better way to do it than with your hands, so just dig in and get messy! You might be tempted to add salt but with the spices already in the sausage, you really don’t need it. You can always add salt later if you feel it needs it.
Amount Per Serving:Calories: 728 Total Fat: 33g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 134mg Sodium: 1034mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 36g