Real Recipes From Real Home Cooks ®

meatballs & gravy

(3 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

These meatballs would be good with mashed potatoes, noodles, or rice. Recipe: heinz Photo:

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For meatballs & gravy

  • 2 lb
    ground chuck
  • 1 pkg
    (6 oz.) stove top stuffing for chicken
  • 1 1/4 c
  • 2
  • 1 jar
    (12 oz.) heinz homestyle beef gravy
  • 1/2 c
    sour cream
  • 2 Tbsp
    fresh chopped parsley

How To Make meatballs & gravy

  • 1
    Mix together the ground chuck, stuffing mix, water and eggs until blended. Shape into 32 balls, using 1/4 cup mixture for each ball.
  • 2
    Place meatballs in two 15x10-inch foil-lined pans, sprayed with cooking spray, with 16 meatballs in each pan. Bake in a preheated 400-degree oven for 16-18 minutes or until done.
  • 3
    Combine 1 jar beef gravy, 1/2 cup sour cream, and 2 Tbsp. chopped parsley in a large skillet. Cook on medium-low heat about 3 minutes or until heated through, stirring occasionally.
  • 4
    Add 16 of the hot meatballs; stir to evenly coat. Serve immediately over mashed potatoes, noodles, or rice.
  • 5
    The remaining 16 meatballs may be frozen for future use. After they have cooled, loosely pack them in freezer-weight resealable plastic bags. Lay bags flat in freezer so the meatballs freeze individually. Store up to 3 months. Thaw in fridge overnight or for several hours before using. Each batch of 16 serves four.