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Melt the unsalted butter in a large cast iron skillet or Dutch oven over medium heat.

Once the butter is fully melted, gradually whisk in the all-purpose flour. Continue whisking constantly for 2-3 minutes to create a smooth roux, cooking out the raw flour taste. The roux should be a light golden color.

Slowly pour in the beef broth, about 1/2 cup at a time, whisking continuously to prevent lumps. Ensure each addition is fully incorporated before adding more. Continue whisking until the mixture is smooth and slightly thickened.

Stir in the Fire & Smoke Society Au Jus Mix packet until fully dissolved and incorporated into the sauce. Continue to cook, stirring occasionally, until the sauce thickens to a gravy-like consistency.

Pour in the heavy cream and whisk until it is fully incorporated. The sauce will lighten in color and become creamy.

Add the pre-cooked meatballs to the skillet, arranging them evenly in the creamy au jus gravy. Stir gently to ensure all meatballs are coated.

Reduce the heat to low, cover the skillet with a lid, and let the meatballs simmer in the gravy for 5-7 minutes, allowing them to heat through and absorb the flavors.

Remove the lid and add two dollops (about 1/2 cup) of sour cream to the hot gravy with meatballs. Stir gently until the sour cream is fully incorporated, making the sauce even richer and creamier.

Serve the creamy au jus meatballs immediately over hot, cooked egg noodles.


Melt the unsalted butter in a large cast iron skillet or Dutch oven over medium heat.

Once the butter is fully melted, gradually whisk in the all-purpose flour. Continue whisking constantly for 2-3 minutes to create a smooth roux, cooking out the raw flour taste. The roux should be a light golden color.

Slowly pour in the beef broth, about 1/2 cup at a time, whisking continuously to prevent lumps. Ensure each addition is fully incorporated before adding more. Continue whisking until the mixture is smooth and slightly thickened.

Stir in the Fire & Smoke Society Au Jus Mix packet until fully dissolved and incorporated into the sauce. Continue to cook, stirring occasionally, until the sauce thickens to a gravy-like consistency.

Pour in the heavy cream and whisk until it is fully incorporated. The sauce will lighten in color and become creamy.

Add the pre-cooked meatballs to the skillet, arranging them evenly in the creamy au jus gravy. Stir gently to ensure all meatballs are coated.

Reduce the heat to low, cover the skillet with a lid, and let the meatballs simmer in the gravy for 5-7 minutes, allowing them to heat through and absorb the flavors.

Remove the lid and add two dollops (about 1/2 cup) of sour cream to the hot gravy with meatballs. Stir gently until the sour cream is fully incorporated, making the sauce even richer and creamier.

Serve the creamy au jus meatballs immediately over hot, cooked egg noodles.
