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Meatballs in Brown Gravy


  • Author: Glenda Embree
  • Total Time: 25 minutes
  • Yield: 6-7 servings 1x

Ingredients

Scale
  • 24-30 frozen meatballs, (be sure to grab my easy recipe)
  • 5 Tablespoons oil
  • 5 Tablespoons flour
  • 1 T beef bouillon (I use Better than Bouillon Beef Base.  Choose your favorite brand.)
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • salt and pepper, to taste
  • optional, chopped parsley garnish

Instructions

  1. Start by making a roux.  Put the oil and flour into your 12" cast-iron skillet.
  2. Over medium heat, whisk the oil and flour together until they are smooth. 
  3. Continue cooking for 2 to 3 minutes to allow the flour to take on a nutty taste and aroma.  It will begin to darken in color, becoming a sort of golden shade.
  4. Whisk the beef broth and bouillon into the roux and continue stirring to incorporate it completely and smooth out any lumps.  The gravy will begin thickening.
  5. Add the cream and sour cream, whisking them into the gravy. Reduce the heat to medium low.
  6. Add the meatballs. Continue to cook over medium low heat until the meatballs are warmed through.
  7. Serve over potatoes, noodles or rice.
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Category: Beef, Main Dish
  • Cuisine: American

Keywords: gravy, beef, meatballs