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tasty make-ahead meatballs w/ gravy

(1 rating)
Recipe by
Martha Price
San Jose, CA

These tasty meatballs have a little bit of crunch for added flavor and texture. They can be made ahead of time and refrigerated or frozen until needed. This recipe makes about 60 meatballs; for my small family this equals two meals, or I will sometimes take 10 meatballs out of the freezer for a quick lunch for just my husband and me. I have included the sour cream gravy recipe that came with the meatball recipe, or you can use your own favorite gravy or sauce. Great over pasta or mashed potatoes, or even served as appetizers! Adapted from an "After Work' cookbook. Photo by Bing.

(1 rating)
yield 6 - 8
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For tasty make-ahead meatballs w/ gravy

  • 1 c
    crushed corn chips (fritos) *do not crush completely - you want that 'crunch'
  • 1 c
  • 1 - 2 clove
    garlic, minced
  • 3 Tbsp
    snipped fresh parsley
  • 1 tsp
  • 1/4 tsp
  • 2 lb
    ground beef
  • 3 Tbsp
  • 1 c
    finely chopped onion
  • 2 Tbsp
  • 1 can
    condensed beef broth (10 and 1/2 oz)
  • 1 tsp
    worcestershire sauce
  • 1 c
    sour cream

How To Make tasty make-ahead meatballs w/ gravy

  • 1
    Mix together the crushed corn chips, milk, garlic, parsley, salt and pepper. Mix into ground beef. Shape into 60 1-inch balls. Bake in large, shallow baking pan at 375 degrees for 20 minutes, shaking pan often to turn meatballs.
  • 2
    To serve later, cover and chill the meatballs. Store in refrigerator, or freezer for longer storage.
  • 3
    SOUR CREAM GRAVY: In 3-quart saucepan melt butter. Add onion; cook till tender. Blend in flour. Add broth, Worcestershire sauce, and 1/2 cup water. Cook and stir until bubbly. Stir in sour cream; heat til warm, do not boil. Can be stored in refrigerator for up to 24 hours. Sauce can be frozen, but do not add sour cream until after thawing sauce. To Serve Meatballs After Freezing: Warm in low oven until heated through, or put meatballs in gravy and heat through.

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