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1
For the meatballs: Place all of the meatball ingredients in a large bowl and mix together.
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2
I usually start with a fork and end up using my hands.
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3
Be gentle and mix only until all ingredients are incorporated.
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4
Form into 1 1/2 inch balls.
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5
Place the desired number of meatballs into a heavy skillet and add about 1/4 inch of water.
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6
Cover and cook over medium heat for about 15 minutes (20-30 minutes if frozen).
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7
Using a spatula, check the meatballs to see if they are browning underneath.
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8
If so, turn the meatballs carefully and allow them to continue cooking without the lid until the water has evaporated.
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9
The meatballs should be done, but if you are unsure, open up one to check (there should be no pink inside).
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10
Remove meatballs from skillet.
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11
I use the drippings to make the cream gravy, but if you are topping meatballs with marinara sauce or barbecue sauce you may wish to drain the drippings.
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12
Add desired sauce or gravy.
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13
Return meatballs to the pan and heat through.
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14
Serve immediately.
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15
To freeze meatballs: Place the uncooked meatballs on a tray lined with plastic wrap.
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16
Place in freezer until frozen.
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17
Put frozen meatballs into freezer bags and seal.
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18
Use within 3 months.
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19
For the cream gravy (makes enough for 1/3 of the meatballs; triple the listed gravy ingredient amounts if you want to have gravy for the entire batch of meatballs): Drain extra drippings so you have only the listed amount in the skillet.
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20
Heat drippings/butter in the skillet until melted.
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21
Add flour and stir until combined.
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22
Gradually add beef or chicken stock.
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23
Heat until thickened.
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24
Add heavy cream or sour cream and stir together.
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25
Add meatballs and heat through.
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26
Serve immediately.
