Here's another Southern delicacy, homemade meatballs slowly smother cooked in a rich mushroom-laden gravy. It's so delicious, a friend recently visiting while it was being made, immediately went to the store to get what she needed to make it!
Remember to use the best quality mushrooms you can find. I recommend baby 'bellas for their delicious, rich flavor.
Smothered Meatballs and Mushroom Gravy
Meatballs:
1 pound lean ground meat (either beef, turkey or chicken will do nicely)
1 egg
3 TBS milk (I use soy)
1/4 cup Italian seasoned breadcrumbs
2 cloves garlic, minced
2 TBS yellow onion, chopped
1 TBS Worcestershire sauce
1/2 tsp Tabasco sauce ( I use regular flavor, but the garlic would do well here, too)
1/2 tsp Paul Prudhomme's Meat Magic Seasoning
salt and pepper to taste
Gravy:
4 TBS Extra virgin olive oil
1 medium yellow onion, chopped
1 package baby 'bella mushrooms, sliced
1 large Portabella mushroom, diced
2 cans cream of mushroom soup, plus one can of warm water
2 TBS Worcestershire sauce
2 TBS Dry Sherry (NOT cooking sherry, the real thing)
freshly ground black pepper to finish
Combine all ingredients for the meatballs in a large bowl. Let marinate 30 minutes to 2 hours in the refrigerator.
In a large skillet, heat the EVOO over medium heat. Form meatballs by hand, or with an ice cream scoop as you prefer. Fry in EVOO until well browned on all sides. Remove from pan.
In oil and meatballs drippings, saute the onion and mushrooms until tender. Add soup, water, Worcestershire and dry sherry to the skillet, mixing well. Return meatballs to pan, stirring to cover them with gravy mixture. Cover, reducing heat to low. Cook at least 1-2 hours, adding water as needing to keep gravy from becoming thick enough to scorch.
Finish with freshly ground black pepper or pepper melange. Serve over rice or mashed potatoes. This pairs well with green veggies such as roasted Brussels sprouts or braised broccoli.
Remember to use the best quality mushrooms you can find. I recommend baby 'bellas for their delicious, rich flavor.
Smothered Meatballs and Mushroom Gravy
Meatballs:
1 pound lean ground meat (either beef, turkey or chicken will do nicely)
1 egg
3 TBS milk (I use soy)
1/4 cup Italian seasoned breadcrumbs
2 cloves garlic, minced
2 TBS yellow onion, chopped
1 TBS Worcestershire sauce
1/2 tsp Tabasco sauce ( I use regular flavor, but the garlic would do well here, too)
1/2 tsp Paul Prudhomme's Meat Magic Seasoning
salt and pepper to taste
Gravy:
4 TBS Extra virgin olive oil
1 medium yellow onion, chopped
1 package baby 'bella mushrooms, sliced
1 large Portabella mushroom, diced
2 cans cream of mushroom soup, plus one can of warm water
2 TBS Worcestershire sauce
2 TBS Dry Sherry (NOT cooking sherry, the real thing)
freshly ground black pepper to finish
Combine all ingredients for the meatballs in a large bowl. Let marinate 30 minutes to 2 hours in the refrigerator.
In a large skillet, heat the EVOO over medium heat. Form meatballs by hand, or with an ice cream scoop as you prefer. Fry in EVOO until well browned on all sides. Remove from pan.
In oil and meatballs drippings, saute the onion and mushrooms until tender. Add soup, water, Worcestershire and dry sherry to the skillet, mixing well. Return meatballs to pan, stirring to cover them with gravy mixture. Cover, reducing heat to low. Cook at least 1-2 hours, adding water as needing to keep gravy from becoming thick enough to scorch.
Finish with freshly ground black pepper or pepper melange. Serve over rice or mashed potatoes. This pairs well with green veggies such as roasted Brussels sprouts or braised broccoli.
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