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
Recipe by ILovePecans at