- 1lb ground beef
- 1 egg, lightly beaten
- 2 slices white bread, torn in to tiny pieces
- 1/4 cup milk
- 1 tbs dijon mustard
- 1/2 small onion, diced
- 2 cloves garlic minced
- 1 tbs dried parsley
- salt and pepper
- 1 packet brown gravy mix
- 2 cups sour cream
- 2 cups beef broth
In small saute pan, cook onion over medium in olive oil. After 5 minutes add garlic and saute 2 additional minutes. Set aside to cool.
Place torn bread in to mixing bowl. Add milk and let soak while onion and garlic are cooking.
Add beef, egg, and mustard in to soaked bread. Mix well. Add in cooled onion and garlic, parsley, salt and pepper. Combine until everything is incorporated. Refrigerate mixture for at least 30 minutes.
Preheat oven to 350.
Form meatballs into golfball sized balls. Place on cooling rack set on a baking sheet. Bake for 30 minutes.
While meatballs are baking, make sauce.
Heat 1 cup beef broth over medium high. Cook for 5-7 minutes until broth is reduced by half. Add in gravy packet, whisking well. Add remaining cup of beef broth, constantly whisking. Reduce heat to medium low. Let simmer for 5 minutes. Turn heat to low. Whisk in sour cream. When meatballs are done baking, place them in sauce. Let flavors meld for at least 10 minutes. Serve with noodles or your favorite side.
Broth and Butter Noodles
- 32 oz beef broth
- 1/2 stick butter
- 12 oz wide egg noodles
- 1 tsp salt
- garlic powder (optional, I did not use it)
Bring all ingredients, except noodles, to a boil in a large pot. Add noodles and cook for 5 minutes. Turn off heat and let sit (I make these while the meatballs are baking) for 20-25 minutes until the majority of the broth is absorbed.