Mama's Meatballs with Creamy Mushroom Gravy - Cowboy Kent Rollins
Servings 6
Ingredients
- 2 10.5-ounce cans cream of mushroom soup concentrate
- 1 soup can warm water
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 8 slices thick-cut bacon
- 2 cups diced assorted sweet mini peppers
- 1 large yellow onion diced
- 2 pounds ground beef
- Red River Ranch Original seasoning or salt and black pepper
- 2-3 tablespoons vegetable oil
Instructions
- In a medium saucepan, whisk together the mushroom soup, soup can of water, heavy cream and sour cream. Cook over medium-low heat, stirring constantly, until warmed through and smooth. Set aside.
- Preheat the oven to 350°F. Lightly butter an 11-x-13- inch dish or 12-inch Dutch oven.
- In a large cast iron skillet, cook the bacon over medium heat until about halfway done. Dice and set aside.
- Add the peppers and onion to the skillet with the bacon grease and cook until tender, about 8 minutes.
- In a medium bowl, crumble the beef. Using your hands, mix in the bacon and onion mixture. Season to taste with the Original seasoning or salt and pepper.
- Shape the beef mixture into golf-ball- sized balls. Place the balls in the skillet with the oil and brown the outsides over medium-high heat.
- Pour half of the mushroom gravy into the casserole dish. Or Dutch oven. Place the meatballs in the dish and pour the remaining gravy over the meatballs.
- Bake for 25 to 30 minutes, or until the meatballs are cooked through. Serve hot with the gravy over rice, pasta, toast or mashed potatoes.
Notes
Homemade mushroom gravy here: https://kentrollins.com/smothered-steak-with-mushroom-gravy/
