Meatballs or Meatloaf Balls over Mashed Potatoes |
For the Meatballs....
1 1/4 lb Ground Beef -I used 86/14 Black Angus that was on sale for these. YUM!
1 large Egg
1/2 cup Bread Crumbs - Seasoned Progresso here works great.
1/4 cup Milk - 1% is the house variety
1/2 tsp dry Thyme - I do my best to chop fine
1/2 tsp salt
Black Pepper to taste - I probably add about 1 tsp fresh ground
Meatballs or Meatloaf Balls ready for Brown Gravy |
I form about 14 golf ball sized meatballs from these amounts. Place on a sheet pan lined with parchment or sprayed foil to avoid sticking. I am really loving the Reynolds paper that is parchment on one side, foil on the other, it's a dream to work with. Place on the center rack for about 12 minutes, flip with tongs and cook another 12 minutes. Your meatballs should be beautifully browned and fully cooked, 160 internal. I actually make a day ahead or even freeze double batches to have ready. The warm perfectly in the brown gravy.
For the Brown Gravy...
1 qt (32 oz, 4cups depending on labeling) low sodium beef stock
1/2 medium Onion finely diced - about a 1/4 cup
1 Celery Stalk - finely diced
4 - 5 tbsp All Purpose Flour - 4 for thinner brown gravy, five for thicker
3 tbsp Butter - unsalted
2 tbsp Olive Oil
Dash or two of Worcestershire Sauce
Dash of Gravy Master (a must for Super Gravy taste, in the market near gravy packets)
1/2 tsp dry Thyme -chopped fine
Salt and Pepper to taste
Meatballs or Meatloaf Balls Simmering in Brown Gravy |
Raise heat to medium high, stirring occasionally while coming to a slow boil. Once boiling, reduce heat to simmer. Add the meatballs, about 15 minutes if straight from oven to add their flavor to the gravy. If you are using frozen, I go at least a half hour to fully heat and flavor.
I serve over Mashed Potatoes, some corn or peas and Rolls on the side and Enjoy!