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Balls and Gravy

Biscuits & Balls

The name may be controversial, but it got you to this page!

… and once you make these cheesy, tender meatballs, you’ll be glad curiosity got the best of you!

WARNING: This dish is not good for your waistline!

I normally make meatballs in big batches, then freeze 10 or so to each large freezer bag. (First, freeze them on a cookie sheet, then put them in the freezer bags.) Let them thaw in the fridge overnight. A pan of biscuits and you have a meal that will comfort you on any winter day.

I used to have to really scrub my meatballs out of my CI Dutch Over when they were done. That’s because I didn’t cover them. I just let them cook. This time I covered them. Clean up was a breeze! Dutch over lids have bumps or similar all over the inside. Condensation forms and it self-bastes whatever you’re cooking. This process seems to have stopped all the stuck on bits!

 

No Ratings Yet
3-5
2 hours

Ingredients

FOR THE MEAT BALLS: Large package lean ground beef
1.5 strip packages of salted crackers ground in the processor or crushed.
2 eggs
1/2 pablono pepper chopped in food processor or chopped very small
1 onion chopped in food processor or chopped very small with a knife.
1/4 cup or more parmesan cheese.
Garlic (lots of garlic)
1 tsp dry mustard
Salt, Pepper & Red Pepper flakes if you like them.
FOR THE GRAVY... 2 - 3 cans mushroom soup.
1 Package cream cheese
1/4 or more of parmesan cheese
Bacon that has been cooked and crumbled. (i.e from Costco in a huge bag I keep in the freezer.)
3/4 to 1 cup of milk depending on how much cream of mushroom soup you used. You don't want runny sauce and you can always add more milk.
1/4 cup butter (optional but yummy)
Salt, Pepper, Thyme and Rosemary

Instructions

1
FOR MEATBALLS: Make lots so you can freeze for anytime you want to use them! Don't overwork the meat, just combine the ingredients.
2
You can make them any size you like. I like them on the large size. That way when you cook them in the gravy they get really tender. They also taste better big in spaghetti sauce! Make sure you try for all the same size. Roll between the palms of your hands, place on paraffin paper.
3
Turn your burner on about 3 so your dutch over can get warm. When ever you use cast iron, you don't need to ever go over a medium heat. Once it's hot, add a bit of oil (crisco or olive oil) Place meatballs in the dutch oven. Stir them around to make sure they aren't sticking. (They will likely stick if you don't preheat the pot.) COVER THE DUTCH OVEN.
4
While they are browning (you don't have to completely cook them as they will finish in the gravy in the oven) you can start the gravy. Everything in the pot at once. This picture does not show the bacon or butter.. but they are in there too!
5
Stir constantly to mix, and cover over a heat of 1 or 2. A beautiful site!
6
After about 20 - 30 minutes, take the meatballs out of the D.O. and put in the smaller D.O with the sauce.
7
Sink them all in the gravy, bake in the over for 1 or more hours at 325. You can lower the heat if you want them in there longer.
8
Prepare the Buttermilk Biscuits (recipe on this site) and have ready to put in hot over, 425 for 15 minutes. Serve in the Cast Iron.
9
Clean up is a breeze for the meatball D.O. You still have to wash it, but this was so effortless!
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