2 dozen premade beef meatballs from the meat department
olive oil
1/4 cup (1/2 stick) butter
1/4 to 1/2 cup flour
2 cups beef stock
1/2 cup cream
2 cups milk
gravy master
beef bouillon

Cook meatballs in a combination of olive oil and butter. Remove to a casserole dish. Add about a half stick of butter to the oil. Let it come to a sizzle and add 1/4-1/2 cup of flour to create a roux. Scrape the brown bits while stirring the roux. Cook the roux until it's a peanut butter color, and the flour has dissolved; otherwise, it will taste like flour.

Add 2 cups of beef stock. Mix thoroughly. Add 1/2 cup of cream and 2 cups of milk. Mix thoroughly. Add Gravy master, beef bouillon, salt, and pepper. Cook until it comes to gravy consistency. Pour over the meatballs in the dish and cook about 45 minutes at 350°F. Serve over egg noodles or fluffy white rice.

Submitted by: Katherine Bailey