Recipe prepared by Pam Toong, University of Massachusetts

Try making this homemade and delicious beef and pecan meatballs with pecan milk cream gravy for your next holiday party or family dinner. You can modify this recipe for a vegan option by replacing beef with mushrooms.

Beef and Pecan Meatballs with Pecan Milk Cream Gravy

Serves: 38 - 1 ½ tablespoon sized meatballs

  • 2 pounds ground beef
  • 3 cups pecan meal, divided
  • ½ cup finely chopped onions
  • ½ cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 eggs, divided
  • 1 cup pecan milk, divided
  • 2 tablespoons pecan or olive oil
  • Pecan Milk Cream Gravy, recipe follows
  1. Preheat your oven to 325° F.
  2. In a large bowl, combine the ground beef, ½ cup pecan meal, chopped onion, parmesan cheese, oregano, garlic, salt, and pepper. Whisk 1 egg with ⅓ cup pecan milk, add to the meat and mix well.
  3. Whisk together remaining two eggs and ⅔ cup pecan milk in a bowl or shallow dish. Pour out the remaining 2 ½ cups pecan meal on a plate or shallow dish.
  4. Using a small ice cream scoop, scoop out the meatballs and place on a sheet tray.
  5. Dip the meatballs in egg wash and then roll in pecan meal.
  6. Heat the olive oil in a large skillet. Sauté the meatballs until lightly browned, about 2 to 3 minutes. Place meatballs on a sheet tray, place in the oven and bake for 15 to 20 minutes until done.
  7. Serve with Pecan Milk Cream Gravy
  8. Makes 38 - 1 ½ tablespoon sized meatballs


Pecan Milk Cream Gravy
  • 2 tablespoon pecan oil
  • 2 tablespoons flour
  • 1 cup pecan milk
  • 1 cup chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. In a large skillet, over medium heat, whisk together the oil and flour. Cook for 1 to 2 minutes. Whisk in the pecan milk and chicken stock. Cook until thickened. Season with salt and pepper.
  2. Serve with Beef and Pecan Meatballs