I needed some comfort food this weekend after round 2 with the stomach flu last week. It was a good way to kick off my return to food with a new recipe. I used my recipe for the meatballs from Swedish Meatballs but increased the amounts of things since I used 1.5# of ground beef instead of 1# as I had in that recipe. As I was about to scoop the meatballs and put into the pan, I received a phone call telling me I should add cheese to the middle. I put some Havarti into each.
Meatballs & Gravy
1/3 cup Panko bread crumbs
1/3 cup milk
1.5 lb extra lean ground beef
¼ tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp parsley
1 large egg
Place the Panko bread crumbs in a bowl and pour the milk over it and allow to set for 10 minutes. Add in the remaining ingredients and mix completely. Scoop out into meatballs and place in a hot frying pan or Dutch oven with 1 tbsp extra virgin olive oil.
Remove the meatballs from the Dutch oven. Deglaze the bottom of the pan with 1/4 cup red wine. Melt 1/4 cup butter in the bottom. Whisk in 1/3 cup flour and let cook for 1 minute before whisking in 4 cups beef stock gradually. I added 1 tbsp Beef Better Than Bouillon for extra flavor. Whisk in 1/2 cup sour cream and 1 tbsp Worcestershire sauce. Return the meatballs to the Dutch oven and allow the gravy to thicken over medium heat. Add salt & pepper to taste. Serve over mashed potatoes or noodles.