| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 pounds ground beef
- 1 cup unseasoned breadcrumbs
- 1/2 cup grated onion
- 1/4 cup minced fresh parsley
- 2 eggs
- Red pepper flakes, as needed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 can beef consomme
- 1 can beef broth
- 2 tablespoons spicy brown mustard
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch
Instructions
- For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
- Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
- For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
- Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 445 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 128 mg |
| Sodium | 686 mg |
Reviews
Absolutely love these meatballs they’re so tender, so good, and have a great flavor! This will be my meatball recipe I use from now on! You will not be disappointed with these what so ever
The sauce is tasteless. I added Worcestershire and soy sauce to give it a lift. You might as well use store-bought BBQ sauce.
This recipe looks delicious but if you read the recipe & watch the video, the video is 4 pounds of beef as opposed to the written recipe, which calls for 2 pounds of beef & half of everything else. I guess it depends on how many people you are serving, but the recipe & video should be the same.
I really enjoy your recipes. I have made quite a few over the years and don’t think I can ever complain about the outcome. I just wish these recipes used more information in them. I don’t use Campbells soups and had to look up the equivalent’s of “one can.” I also had to watch the video to see what size can that was. It would be nice if it just said 8 0z of Consumme insteaf of 1 can. It happens a lot.
I made this tonight and it was a hit. My husband isn’t a meatball kind of guy. He even said they were really good. I did add some brown sugar to the recipe. We like the sauce a little sweet. This was really good. Well make this again.
First time making them easy to make, and great rich flavors.
Family already requested to have again. Great with egg noodles
Or meatball sammies with gravy dripped over.
Family already requested to have again. Great with egg noodles
Or meatball sammies with gravy dripped over.
This is one of my family’s favorite recipes but I am having difficulty finding any beef consommé. Has anyone made this without it?
I have made these meatballs many times. The feedback from my family and friends is always very positive! I have shared with my whole family. I have doubled the sauce. It is so delicious I always like having more.
As always Ree great recipe! Thanks
As always Ree great recipe! Thanks
This recipe was a great hit at my own church potluck today. Everybody loved it and asked for the recipe. I will definitely be sending it out to many people. This is the first time I have ever made meatballs in my entire life and I am so happy to have this delicious dish available for beginners. It was easy to follow with no mistakes and I thank Ree Drummond. I recommend it to everyone. I’ve already had requests to make it again for our potluck next month. This time I’m going to make the Blackberry cheesecake to go along with it. I was too tired last night, but that means I get it all for myself, lol.
My family loves these meatballs. I use seasoned breadcrumbs and I double the sauce. I serve them over buttered egg noodles with a side of buttered peas. I don’t find the sauce bland at all. I make sure to scrape up the bits on the bottom of the pan for extra flavor. When I make them, I make a double batch (4 lbs of meatballs and 4 batches of sauce) and freeze extra containers for future meals.