TASTY MAKE-AHEAD MEATBALLS W/ GRAVY

Tasty Make-Ahead Meatballs w/ Gravy image

Provided by Martha Price

Categories Beef

Time 30m

Number Of Ingredients 14

1 c crushed corn chips (fritos) *do not crush completely - you want that 'crunch'
1 c milk
1 - 2 clove garlic, minced
3 Tbsp snipped fresh parsley
1 tsp salt
1/4 tsp pepper
2 lb ground beef
SOUR CREAM GRAVY
3 Tbsp butter
1 c finely chopped onion
2 Tbsp flour
1 can(s) condensed beef broth (10 and 1/2 oz)
1 tsp worcestershire sauce
1 c sour cream

Steps:

1. Mix together the crushed corn chips, milk, garlic, parsley, salt and pepper. Mix into ground beef. Shape into 60 1-inch balls. Bake in large, shallow baking pan at 375 degrees for 20 minutes, shaking pan often to turn meatballs.
2. To serve later, cover and chill the meatballs. Store in refrigerator, or freezer for longer storage.
3. SOUR CREAM GRAVY: In 3-quart saucepan melt butter. Add onion; cook till tender. Blend in flour. Add broth, Worcestershire sauce, and 1/2 cup water. Cook and stir until bubbly. Stir in sour cream; heat til warm, do not boil. Can be stored in refrigerator for up to 24 hours. Sauce can be frozen, but do not add sour cream until after thawing sauce. To Serve Meatballs After Freezing: Warm in low oven until heated through, or put meatballs in gravy and heat through.