Chicken Fried Meatballs

Serve these over mashed potatoes for a filling comfort food meal.



  • 1lb ground beef
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 1 egg
  • 1 onion, chopped
  • 1/4 C. parsley, chopped
  • salt and pepper
  • 1 tsp. cayenne
  • 1 tsp. smoked paprika
  • 1 C. flour
  • 2 eggs, lightly beaten
  • oil for frying

For the gravy:

  • 1 C. vegetable oil
  • 1-1/5 C. flour
  • 2-3 tsp. bacon grease
  • 1-2 tsp. cayenne pepper
  • lots of black pepper
  • 1 tsp. salt
  • 4 C. milk

Start by making a roux for your gravy. In a saucepan add all ingredients except for the milk. Stir constantly over medium-low to low heat until you achieve a dark brown color. This takes patience and should take about 1 to 1.5 hours to complete. Careful not to burn it and the darker the brown the better the taste! Once the roux is complete, gradually whisk in the milk and cook until it has become a thick gravy. If the gravy becomes too thick, add more milk until the desired consistency. Set aside and keep warm.

Preheat oven to 400°

In a large bowl, combine beef, garlic, bread crumbs, 1 egg, onion, parsley, salt and pepper, cayenne and smoked paprika. Using your hands combine well and form into about 20 meatballs. In a saucepan heat about 2 Tbsp. oil and brown all sides of the meatballs. Drain on a paper towel and allow to cool enough that you can handle them.

Set up two separate bowls, one for the flour and the other for the remaining two eggs. First dip a meatball in flour, then in egg (shaking off excess), and then back into the flour. Line them up on a foil rimmed baking sheet and back about 15 minutes. Remove from oven and begin to heat enough oil to fry them.

Fry each meatball in oil until golden brown on the outside and drain on a paper towel.

Serve over mashed potatoes topped with gravy and chopped parsley for garnish.



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