Meat Balls And Gravy Recipes

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MEATBALLS IN BEEF GRAVY



Meatballs in Beef Gravy image

For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes

Provided by Kittencalrecipezazz

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

2 tablespoons oil
1 tablespoon butter
1 small onion, finely chopped
8 ounces slice white button mushrooms (can use more if desired, or use one or two 10-ounce cans sliced mushrooms well drained)
5 tablespoons all-purpose flour (you may reduce to 4 tablespoons for a thinner gravy)
1 pinch cayenne pepper (optional)
2 cups canned low sodium beef broth (use a good-quality beef broth)
2 -3 teaspoons Worcestershire sauce
3 tablespoons ketchup (can use more)
2 -4 teaspoons beef bouillon powder (optional or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/4 cup sour cream
salt (optional and to taste)
1 lb ground beef (can use half each beef and ground pork)
1 egg, slightly beaten
1 tablespoon fresh minced garlic
1/3 cup milk
1/3 cup dry breadcrumbs
1/3 cup grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper
2 teaspoons dried parsley flakes

Steps:

  • Mix all meatball ingredients in a bowl using clean hands.
  • Shape into 1-inch balls.
  • Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
  • You may drain some fat from the skillet but leave in about 3 tablespoons.
  • Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
  • Add in mushrooms cook stirring until softened.
  • Add in flour and stir for 1 minute.
  • Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
  • Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
  • Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
  • Season with salt to taste if desired.
  • At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).

Nutrition Facts : Calories 534.4, Fat 34.9, SaturatedFat 13.7, Cholesterol 154.1, Sodium 495.5, Carbohydrate 23.7, Fiber 1.7, Sugar 5.4, Protein 31.5

MEATBALLS & GRAVY



Meatballs & Gravy image

This is such a delicious and comforting meal. It is really very easy and I recommend making the meatballs rather than using frozen ones. I like to serve buttered noodles as a side or over mashed potatoes! Recipe is from Family Circle.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/4 lbs lean ground beef
1 egg, lightly beaten
1/3 cup unseasoned breadcrumbs
1/2 teaspoon garlic salt
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small onion, halved and thinly sliced (I use a large onion)
1 cup mushroom, sliced (can use more)
2 tablespoons flour
1 (14 1/2 ounce) can beef broth
1/4 teaspoon ground nutmeg
salt, to taste

Steps:

  • Heat oven to 350 degrees; place a rack on a baking sheet and coat with nonstick cooking spray.
  • In large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 t Italian seasoning, 1/4 teaspoon of the black pepper.
  • Form into 40 meatballs, about 1 level tablespoon each.
  • Place on prepared rack over baking sheet.
  • Bake meatballs at 350 degrees for 20 minutes.
  • Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
  • Add onion and mushrooms and cook 6-7 minutes, stirring occasionally or until lightly browned.
  • Sprinkle flour over the mixture, stir and cook 1 minute.
  • Gradually stir in beef broth until flour is completely incorporated into the liquid.
  • Bring to a simmer.
  • Stir in the remaining 1/2 t Italian seasoning, 1/4 t pepper and the nutmeg.
  • Add salt to taste.
  • Add meatballs to the skillet and reduce heat to medium low.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Serve with buttered egg noodles, if desired.

Nutrition Facts : Calories 378.7, Fat 20.5, SaturatedFat 6.8, Cholesterol 146.1, Sodium 975, Carbohydrate 12.1, Fiber 1, Sugar 1.7, Protein 35

MEATBALLS AND GRAVY



Meatballs and Gravy image

"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

1 large egg
1/2 cup milk
1 tablespoon cornstarch
1 medium onion, finely chopped
1 teaspoon salt
Dash pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1-1/2 pounds lean ground beef (90% lean)
3 to 4 tablespoons butter
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup milk or half-and-half cream
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

  • In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Nutrition Facts :

GRANDMA'S SWEDISH MEATBALLS AND GRAVY



Grandma's Swedish Meatballs and Gravy image

This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!

Provided by JACANA

Time 1h10m

Yield 8

Number Of Ingredients 24

½ cup milk
⅓ cup dry bread crumbs
2 tablespoons heavy cream
1 teaspoon heavy cream
1 large egg
1 large clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon ground allspice
1 pound ground beef
½ pound ground pork
½ medium onion, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon salted butter
2 teaspoons olive oil
⅓ cup salted butter
¼ cup all-purpose flour
1 cup vegetable broth
1 cup beef broth
1 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
  • Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
  • Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
  • Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
  • Add meatballs to the gravy. Toss gently to coat and serve.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g

TASTY SWEDISH MEATBALLS AND GRAVY



Tasty Swedish Meatballs and Gravy image

Learn how to make mouthwatering meatballs with lashings of gorgeous gravy just like the Swedes do. An inspired Swedish meatball recipe by What Dad Cooked.

Provided by What Dad Cooked

Time 1h25m

Yield Serves 4

Number Of Ingredients 50

400g mince beef
400g mince pork
1 onion
1 large egg
75g fresh white bread crumbs
200ml single cream
1tbs butter - 1 tbs light olive oil
Salt and pepper
400g mince beef
400g mince pork
1 onion
1 large egg
75g fresh white bread crumbs
200ml single cream
1tbs butter - 1 tbs light olive oil
Salt and pepper
2 medium onions
1 large carrot
2 large sticks celery
1000ml chicken stock
1/2 tsp allspice
2 bay leaves
200ml double cream
1 large tablespoon Lingonberry jam/sauce (from IKEA of course - or redcurrant jelly)
2 tbs butter - 4 tablespoons light olive oil
Salt and pepper
Lemon
400g mince beef
400g mince pork
1 onion
1 large egg
75g fresh white bread crumbs
200ml single cream
1tbs butter - 1 tbs light olive oil
Salt and pepper
2 medium onions
1 large carrot
2 large sticks celery
1000ml chicken stock
1/2 tsp allspice
2 bay leaves
200ml double cream
1 large tablespoon Lingonberry jam/sauce (from IKEA of course - or redcurrant jelly)
2 tbs butter - 4 tablespoons light olive oil
Salt and pepper
Lemon
1/2 tsp fresh thyme
10g dried porcini mushrooms
125ml white wine
1tsp aged balsamic vinegar

Steps:

  • Start with the gravy. Chop the vegetables finely. Fry in a pan with light olive oil and butter. Add a pinch of salt and cook on a low heat for about half an hour - we're looking for the sweet caramel flavours that emerge from a slow sauté of onion. Add the allspice and stir, then add the stock and cook on a rolling simmer for 20minutes, let it reduce by a third. Add the lingonberry or redcurrant and stir. Decide whether to keep the vegetables in the sauce or to strain. Then finish the gravy, add the cream, stir and bring back to a simmer. Season with salt to taste, add plenty of pepper and a squeeze of lemon.
  • Optional flavourings. Add the thyme, mushrooms, vinegar and wine to the vegetables when they have cooked. Keep the heat high and reduce until almost evaporated. Then add the stock as above.
  • Make the meatballs. Chop an onion as fine as possible. Add to a pan with the butter and oil. Sweat gently for about 10-15 minutes until soft and transparent.
  • Combine the cream with the breadcrumbs to form a consistency like stiff porridge. Add the meat to a large bowl, whisk an egg and add it with the breadcrumbs to the meat. Season with allspice and salt and pepper. Mix thoroughly and form into walnut size balls. Put on a plate. Ideally these should rest in the fridge. (Meat patty mixtures are more complicated than imagined - getting the consistency right is tricky. In particular mixtures that are too wet and loose can be a nightmare. Breadcrumbs can be added to help absorb moisture. Resting in the fridge will also help firm up the meatballs.)
  • Coat each meatball in flour. Heat a large frying pan, add butter and light oil and fry the meatballs in batches. Aim for a good all round colouring. If the pan is getting too clogged with burning flour, clean the pan between batches. Use fresh butter and oil if necessary.
  • When the meatballs have cooked add to a clean pan with the sauce and heat gently for 10 minutes, allowing the flavours to blend and the sauce to thicken (from the flour on the meatballs).
  • Serve with boiled potatoes - and lingonberries! Some chopped parsley provides a final flourish. You can serve with pasta or rice instead of potatoes.

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From yummly.com
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EASY SKILLET MEATBALLS AND GRAVY RECIPES
2020-12-20 · While the meatballs are cooking, make the gravy. Melt butter in a large skillet over medium heat, then whisk in flour. Cook flour until golden; about 2-3 minutes.
From tfrecipes.com
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IKEA SHARES ITS FAMOUS SWEDISH MEATBALL AND GRAVY RECIPE
2020-04-21  · Ikea shared its famous Swedish meatball and gravy recipe so people can make their own delicious versions at home.; With stores closed due to the coronavirus pandemic, the company released the six-step recipe on a card that resembles its flat-pack furniture instructions.; The meatballs only require eight ingredients, and then a further eight for the gravy.
From insider.com
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