This recipe was created in 1968 by my grandmother…. I absolutely love these. They are so delicate and tender which makes for a tender yet flavorful meatball. The gravy that goes on the meat balls is so wonderful. Although the brands that she used and the brands that I use are different but it yields almost the same flavor. The brands that it calls for, as far as I can tell, are no longer made or produced. I don’t mind though as there are plenty of other brands that have great flavor.
This dish is really easy to make and just a bit of FYI for you, Please be very gentle with the meatballs when you are cooking them. They are very delicate and will fall apart. I will explain a bit on how you can firm them up to be a bit more sturdy at the end of the recipe. For now, Let’s get to it.
1 2/3 cup milk
1 onion – chopped
1/4 to 1/2 cup bread crumbs – I use plain bread crumbs
salt and pepper – to taste
1/2 tsp allspice
juice of 1/4 lemon
2 tsp butter
2 tsp beef bouillon
1 cup hot water
1/2 cup cold water
2 tbsp flour
1 lb ground beef
- In a bowl combine 2/3 cup milk, onion, bread crumbs, salt, pepper, and allspice. Mix well. Add to the ground beef and mix until just combined. Chill this mixture for 30 minutes. This helps the beef be a bit more sturdy when cooking.
- Scoop enough of the beef mixture to make 1 inch meatballs. Shape them and place on a plate. Set aside.
- In a dish combine the hot water and the beef bouillon and stir. Set aside.
- In a dish combine the cold water and flour. Stir well and set aside.
- In a large skillet over medium low heat add the butter and melt. When ready Brown the meat on both sides in two batches and place on a plate. Set aside while you cook the other half of the meatballs. Remove all the meatballs to a plate and drain off any extra grease. You do not want that. Discard any excess fat that the beef produces.
- Add the meatballs back to the pan and add the beef broth mixture. Cover and simmer on low for about 15 to 20 minutes or until cooked through.
- Again remove the meatballs to a plate as you will be making the gravy in the same pan. Add the flour water mixture and whisk to combine. Add the milk, salt, and pepper and whisk to combine and cook for about 5 to 10 minutes or until thickened to your liking.
- Add the meatballs back into the pan and turn the meatballs gently to coat in the gravy. You are ready to serve. Sprinkle over a bit of chopped parsley and serve.
- You can add up to 2/3 cup of bread crumbs to the mixture if the mixture is not quite sturdy enough for your liking. Any more than that and the meatballs become tough. We want tender and flavorful meatballs that give to the fork when gently pressed. We don’t want tough meatballs that are way to tough to cut through. You definitely don’t want to roll them off your plate when you try to cut through them. lol.
- If you want a more rich flavor in the gravy you can add about 1/4 to 1/3 cup sour cream. I find that it doesn’t need it but sometimes there is nothing wrong with adding a bit more richness to the dish. Keep in mind that you may need to thin it out as the sour cream will thicken it up some. It will also brighten up the gravy to a more lighter color.