Sausage Meatballs with Country-Style Cream Gravy!
One of the stars of our Meatball Showdown! To see the original post, click here!
Sausage Meatballs with Country-Style Cream Gravy
- 2 16-oz packages of McKenzie Original Family Recipe Pork Sausage Roll
- 1 c. panko breadcrumbs
- 1/2 c. onion, diced
- 1/2 c. fresh parsley, chopped
- 2 eggs
- 1 tsp. salt
- 1 tsp. black pepper
- 2 TB butter
- 1 TB bacon drippings
- 2 TB all-purpose flour, unbleached
- 1-1/2 c. whole or 2% milk
- 2 tsp. black pepper
- Preheat the oven to 375° F. Line a baking sheet with foil.
- In a large bowl combine by hand the sausage, breadcrumbs, onion, parsley, eggs, salt, and pepper. Mix until just combined – if the mixture seems to dry add a tablespoon or two of water.
- Roll 1-1/2″ balls and place on the baking sheet, repeating until you have used all the meat mixture.
- Bake the meatballs for 25-30 minutes until they are cooked through (to an internal temperature of 160° F. Remove the meatballs using tongs and place on a large platter. Wrap in foil and keep warm.
- To make the gravy: add the butter and bacon drippings to a large saucepan.
- Heat over over medium-high heat until the butter is melted. Add in the flour and stir to combine. Stirring constantly, cook over medium heat for 2 minutes. Add in the milk and stir to combine.
- Heat and stir over medium heat until it comes to a boil. Simmer for about 2-3 minutes until it begins to thicken. Reduce the heat to low and let simmer for 5-10 minutes more. Add in the black pepper.
- Spoon the hot gravy over the sausage meatballs and serve immediately.
Makes approximately 48 meatballs, and 1-1/2 cups of gravy.