Meatballs in Brown Gravy

Serves: 15
Total Calories: 341


2 1/2 pounds ground beef
1 pound lean ground pork
3 teaspoons salt
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 tablespoon ketchup
1/3 cup finely chopped onion
2 slices broken white bread, soaked in 2/3 cup milk
1/3 cup oatmeal
Brown Gravy:
1/2 cup oil
3/4 cup flour
1 large onion, finely chopped
1/2 green pepper, finely chopped
2 cloves garlic, finely chopped
5 cups hot water
1 (14 1/2-ounce) can beef broth (optional)


To make meatballs, place all ingredients in a large bowl and mix together well. Form balls of desired size, about 3 dozen. Roll lightly in flour. Cover bottom of large skillet with vegetable oil, heat to medium, and brown meatballs on all sides. Remove from skillet, and drain on paper towels.

To prepare gravy, make a roux with oil and flour. When roux becomes a dark brown, add onion, pepper, and garlic. Sauté until tender, then add hot water and beef broth. Allow this mixture to boil 15–20 minutes, stirring occasionally.

Add meatballs and reduce heat to medium. Cover and cook 1 hour. Add water, if needed, to thin gravy to desired consistency, stirring occasionally.

Nutritional Facts:

Serves: 15
Total Calories: 341
Calories from Fat: 172

This Meatballs in Brown Gravy recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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