Beef and Pecan Meatballs with Pecan Milk Cream Gravy
Serves: 38 - 1 ½ tablespoon sized meatballs
Ingredients
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
Instructions
Preheat your oven to 325° F.
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.
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.
Using a small ice cream scoop, scoop out the meatballs and place on a sheet tray.
Dip the meatballs in egg wash and then roll in pecan meal.
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.
Serve with Pecan Milk Cream Gravy
Makes 38 - 1 ½ tablespoon sized meatballs
Recipe by ILovePecans at https://ilovepecans.org/beef-and-pecan-meatballs-with-pecan-milk-cream-gravy/