Creamy Au Jus Meatballs
Creamy Au Jus Meatballs
Ingredients
For the Creamy Au Jus Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups beef broth
- 1 packet Fire & Smoke Society Au Jus Mix
- 1 cup heavy cream
- 1/2 cup sour cream
For the Meatballs and Serving
- 24 pre-cooked meatballs, about 2 pounds
- 12 ounces egg noodles, cooked according to package directions
Instructions
- 1
Melt the unsalted butter in a large cast iron skillet or Dutch oven over medium heat.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
Pour in the heavy cream and whisk until it is fully incorporated. The sauce will lighten in color and become creamy.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 7 min
- 8
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.
⏱️ 2 min
- 9
Serve the creamy au jus meatballs immediately over hot, cooked egg noodles.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Au Jus Meatballs
For the Creamy Au Jus Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups beef broth
- 1 packet Fire & Smoke Society Au Jus Mix
- 1 cup heavy cream
- 1/2 cup sour cream
For the Meatballs and Serving
- 24 pre-cooked meatballs, about 2 pounds
- 12 ounces egg noodles, cooked according to package directions
Instructions
- 1
Melt the unsalted butter in a large cast iron skillet or Dutch oven over medium heat.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
Pour in the heavy cream and whisk until it is fully incorporated. The sauce will lighten in color and become creamy.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 7 min - 8
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.
⏱️ 2 min - 9
Serve the creamy au jus meatballs immediately over hot, cooked egg noodles.
⏱️ 2 min