Magical Meatballs

These magical meatballs are perfect for dinner and parties. They taste great on their own or over pasta, rice, or mashed potatoes. I like to make a huge batch of these and then keep them warm in a crock pot to serve at parties. I have never had any left overs. These magical meatballs also taste great in subs. The gravy is scrumptious. Once, I even served these magical meatballs for a Harry Potter themed party and they were magically gone in no time. I called them Molly Weasley’s Magical Meatballs and that is now what I call them. Family and friends frequently request that I make these magical meatballs.

So no matter the occasion, give these meatballs a try. They are pretty easy to make and can be served in numerous ways. These meatballs also freeze well. Just put them in an air tight container and they will freeze well for up to 2 months. Then just defrost, warm and serve. So these are great for make-ahead meal planning.

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Ingredients

Makes between 32-38 meatballs (depends on how large you make the balls)

2 pounds of lean ground beef
2 pounds of ground turkey
1 1/2 cups of Italian Style bread crumbs
2 Tablespoons of Worcestershire sauce
1 Tablespoon of garlic powder or granulated garlic
2 Tablespoons of dried parsley flakes
1 Tablespoon of coarse black pepper
2 teaspoons of garlic salt
1 bunch of green onions (chopped)
1 can cream of mushroom
1/4 cup all purpose flour
1/2 cup of water
14.5 oz (411g) can of chicken broth
1 cup heavy cream
1 Tablespoon of steak sauce
2 packages of extra wide egg noodles
Olive oil for frying

Supplies

Large bowl
Large deep skillet
Stock pot
Strainer
Measuring cup
Measuring spoons
Can opener
Kitchen shears

Directions for Magical Meatballs

Start by mixing the ground beef and ground turkey together with your hands. Then add in the bread crumbs, Worcestershire sauce, garlic powder, parsley flakes, black pepper, and garlic salt. Then mix with your hands.

Next roll into 1-1.5 inch balls and set on a plate.

Now add some olive oil to a large skillet and heat to medium-high heat. Brown the meatballs on each side. So this is about 2-3 minutes on each side. Then drain on a plate with a paper towel. Now pour out any leftover oil that remains in the large skillet. So the pan will still be coated with oil, but not a lot.

Next, add in the flour (do not wash out the skillet) and return to medium heat and mix(whisk) with the pan drippings. Once you mix in the flour, add in the chicken broth, water, cream of mushroom, steak sauce, heavy cream, and stir. Then add in the meatballs and mix in. Reduce the heat to medium-low and allow to simmer for 15-20 minutes. If the pan starts to splash, then cover with a lid. Also, if you forgot to reduce the heat and some of the gravy reduces, you can add some water or milk to desired amount of gravy.

Last, add in the green onions and stir in. Then cover and it is ready to serve.

Boil the pasta according to the package directions and drain. I start my pasta water as soon as I roll all the meatballs. Then once the pasta is cooked, I add 2 jars of Alfredo sauce (optional) and butter.