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Meatballs in Gravy

Ingredients

Meatballs:

  • 2 pound lean ground beef                

  • 1 small onion, chopped finely

  • 1 package Lipton Beefy Onion Soup mix                

  • 1 tablespoon fresh parsley, chopped

  • 1 large egg, beaten    

  • 1 teaspoon salt    

  • ¼ teaspoon black pepper        

  • 2 tablespoons extra virgin olive oil

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Gravy:

  • 4 Tbsp. Butter

  • 3 Tbsp. all-purpose flour

  • 1 envelope Lipton Beefy Onion Soup Mix

  • 2 1/2 cups water

  • 10 ounces condensed cream of mushroom soup

  • 1 tablespoon Gravy Master (gravy seasoning) 

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Directions

Meatballs:

  1. Mix all ingredients together in a large bowl.  

  2. Shape beef mixture into 1½-inch balls.  

  3. Heat olive oil in a large skillet, preferably cast iron skillet.

  4. Fry meatballs in skillet, a few at a time, until all sides are brown. Drain on paper towels and set aside.

  5. Drain fat from skillet.

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Gravy:

  1. Melt butter in large skillet over medium heat. 

  2. Stir in flour; cook stirring constantly, until butter and flour are blended  and slightly golden, about 2 minutes.

  3. Slowly add water, stirring constantly, until water and flour mixture is smooth. 

  4. Stir in onion soup mix and mushroom soup.  Bring to a boil over high heat. 

  5. Pour in gravy master; stir.

  6. Reduce heat and simmer uncovered, stirring occasionally.

  7. Add meatballs to gravy; cover and cook 10-15 minutes until meatballs are fork tender.

  8. Serve with mashed potatoes or rice.

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