Recipe by Vicki Chisholm, Copley, Ohio
First place, Family Heirloom, 2018

Baking temperature: n/a
Baking time: n/a
Yield: 10 meatballs

Ingredients

Meatballs:

  • 1 Slice white bread, torn into little pieces
  • 3 tbsp. water
  • ½ lb. 80/20 ground meat
  • ¼ Italian sausage out of casing
  • 1 egg
  • 1 fresh parsley
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup flour
  • 2 tbsp. chopped bacon (added by my mom in the 1050s)
  • ¼ chopped onion (added by my mom in the 1050s)

Gravy:

  • 1 tbsp. bacon grease (added by my mom in the 1050s)
  • 1 tbsp. chopped bacon (added by my mom in the 1050s)
  • 4 tbsp. butter
  • 3 cups beef stock
  • ½ cup milk
  • 2 tbsp. corn starch
  • 4 tbsp. cold water
  • 3 tbsp. yellow mustard
  • 1 ½ tsp. black pepper
Instructions

Meatballs:

  1. Mash the bread and water into paste.
  2. Add the rest of the ingredients and mix thoroughly.
  3. Form into 10 meatballs that are a bit flattened.
  4. Coat each meatball with flour.
  5. Cook meatballs in a large skillet (my mom and grandma used cast iron – I don’t own one) until done, about 10 minutes.
  6. Remove meatballs from skillet and drain fat from the pan but leave pan crumb.

Gravy:

  1. Make a slurry by combining the corn starch with cold water.
  2. Cook the bacon grease and chopped bacon until hot.
  3. Add butter and cook until browned.
  4. Whisk in the beef stock.
  5. Whisk in the milk.
  6. Whisk in the slurry and cook until mixture is thickened.
  7. Whisk in the mustard and pepper and cook until combine.
  8. Add meatballs back into the gravy.
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