These Meatballs and Brown Gravy is a go to dish at my house and I have been making it for years. After tweaks this is finally what has evolved . I don’t know if I have mentioned before but I have a husband and 3 teenage sons that all have hearty appetites. If it was up to them we would have large slabs of meat every night for supper, like prime rib, steaks or even several slabs of ribs . Since our budget can’t afford such luxuries on a regular basis I have come up with several tasty options that are still filling, delicious and most of all easy. I have gotten very creative with ground meat over the years from when our budget was very tight. This is still one of my family’s favorite dishes served over rice and with my Southern Smoky Green Beans.
The mixture of the ranch packet and onion soup mixture came from oldest brothers basic concoction for his hamburger patty mixture when he would grill burgers. He passed away in 2009 and he never completely shared his recipes ,but I did get the mixture of the two packets. I have made this recipe so many times I can make it in my sleep. I used to make it hard and brown the meatballs , then I saw someone on TV bake them in the oven . Game changer..Meatballs and Brown Gravy all the time after that.
Making the Meatballs
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper . In a mixing bowl whisk together eggs and milk. Mix into egg mixture the bread crumbs, a ranch dressing packet, and Lipton onion soup packet
Incorporate the 2 pounds of ground meat with the seasoned egg mixture very well. The best way to do this is get your hands dirty and mix it all up. Using an ice cream scoop and scoop out portions and roll them into balls, then place them on the lined cookie sheet. Bake in the preheated oven for 30 minutes
Making the Gravy
While the meatballs are baking in a mixing bowl mix 5 cups of water, 2 packets of McCormicks Brown gravy mix, 1 Tablespoon of Browning sauce, 1 tablespoon of cornstarch , 1 packet of Lipton onion soup and 1/2 teaspoon of garlic powder. Whisk until all lumps are gone and pour the mixture into a dutch oven type pot.
Start the temperature of the stove top on High until the mixture comes to a boil stirring with a flat spatula to prevent the mixture from settling to the bottom
Once the mixture comes to a boil reduce the heat to medium to low, you want a slow simmer.
Once the meatballs have cooked for 30 minuted remove them from the oven and with meat tongs or a spoon carefully add them to the gravy mixture. After the meatballs have been added allow them to simmer for 30-45 minute until the gravy is reduced and thickened. Remember not to boil this or the meatballs will break . Also, remember to stir from the bottom occasionally to prevent any burning of the of the gravy.
Once this is done it can be served over rice , egg noodles or mashed potatoes