Meatballs For Gravy Aka Red Sauce Recipes

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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 :

MEATBALLS AND RED GRAVY



Meatballs and Red Gravy image

We love Italian. This is a great meatball and red gravy dish. It takes a little time, but well worth it. I usually double this and freeze.

Provided by Sunshine Forever

Categories     < 4 Hours

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 23

2 lbs ground chuck
1 lb ground pork
2 eggs
1 cup breadcrumbs
1 cup celery
2 cups onions
1 bunch green onion
6 garlic cloves
1/4 cup fresh parsley
2 tablespoons salt
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon cayenne pepper
3 tablespoons italian seasoning
1 cup parmesan cheese
4 tablespoons olive oil
1 (12 ounce) can tomato paste
3 (15 ounce) cans tomato sauce
2 tablespoons sugar
1 onion, chopped
2 garlic cloves, chopped
1/2 cup celery
1 cup parmesan cheese

Steps:

  • Meatballs.
  • Mix all ingredients and form into balls. Bake in 350 oven for 45 minutes.
  • Gravy.
  • On a low fire, fry paste in olive oil for 30-45 minutes. Add sugar, seasonings and paste can of water. Cook 15 minute Add the tomato sauce and then fill each sauce can half way with water and add. Add the Parmesan cheese. Simmer 2 hours.
  • When the meatballs are finished, add to the gravy.

Nutrition Facts : Calories 777.2, Fat 48, SaturatedFat 18.2, Cholesterol 187.6, Sodium 3542, Carbohydrate 41, Fiber 7.5, Sugar 19.4, Protein 47.9

BIG-BATCH MEATBALLS AND RED SAUCE



Big-Batch Meatballs and Red Sauce image

Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 to 9 servings

Number Of Ingredients 17

1/4 cup olive oil
6 cloves garlic, thinly sliced
Two 28-ounce cans whole peeled tomatoes, crushed by hand
Handful torn fresh basil leaves
Kosher salt
2 slices stale white sandwich bread
1/2 cup milk
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 cup grated Parmesan
2 large eggs, beaten
1 small onion, grated
1/2 cup fresh parsley, roughly chopped
3 cloves garlic, finely grated
Kosher salt
Large pinch crushed red pepper flakes
Olive oil, for the baking sheets

Steps:

  • For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
  • For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
  • Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
  • Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
  • Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

EMERIL'S MEAT BALLS AND RED GRAVY



Emeril's Meat Balls and Red Gravy image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 16

2 slices of white bread
1/2 cup milk
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1/2 cup minced onions
4 tablespoons olive oil
2 cups chopped onions
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 cups water
1 pound of dried spaghetti
4 ounces Parmesan Reggiano cheese

Steps:

  • Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.

OLD-FASHIONED MEATBALLS IN RED SAUCE



Old-Fashioned Meatballs in Red Sauce image

Provided by Leslie Revsin

Categories     Beef     Cheese     Egg     Pasta     Tomato     Bake     Kid-Friendly     Sausage     Gourmet     Small Plates

Yield Makes twelve 2 1/2-inch meatballs

Number Of Ingredients 7

1 pound ground round (15 percent fat)
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
1 3/4 cups canned crushed tomatoes in heavy purée

Steps:

  • Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
  • Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.

MEATBALLS IN RED SAUCE



Meatballs in Red Sauce image

Categories     Pork     Tomato     Sauté     Kid-Friendly     Parmesan     Ground Beef     Bon Appétit     Small Plates

Yield Makes 18

Number Of Ingredients 13

2 large slices white bread, crusts trimmed, torn into pieces
1/2 cup milk
1 1/2 pounds lean ground beef
1 1/2 pounds ground pork
2 large eggs
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 tablespoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1/4 cup olive oil
2 26-ounce jars prepared tomato pasta sauce (about 6 1/2 cups)
3 cups water

Steps:

  • Combine bread and milk in small bowl. Let soak 10 minutes. Squeeze bread to release excess milk; discard milk.
  • Place beef, pork and next 6 ingredients in large bowl. Add soaked bread and mix thoroughly. Using moistened hands, shape mixture into meatballs, using about 1/3 cup for each.
  • Heat oil in heavy large pot over high heat. Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. Transfer cooked meatballs to bowl.
  • Pour off all but 4 tablespoons fat from pot. Add pasta sauce, water and meatballs. Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, about 1 hour.

EASY BRAISED MEATBALLS IN RED WINE GRAVY



Easy Braised Meatballs in Red Wine Gravy image

Not many ingredients in the recipe but lots of flavor! Use your own favorite meatball recipe, I use my own recipe#69173 to make this. This is the kind of recipe that you can simmer for a longer or a shorter time, I have to say that the longer you simmer the more flavor it will have. Serve the meatballs with grated Parmesan cheese and crusty bread.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs lean ground beef (prepared into your favorite meatball recipe, I use my own Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 cup all-purpose flour
4 -6 tablespoons oil
3 tablespoons butter
1 small onion, finely chopped
1 tablespoon minced fresh garlic
2 cups dry red wine
1/4 cup tomato paste
3 cups beef broth
salt and pepper

Steps:

  • Shape the ground beef into small meatballs using you favorite meatball recipe.
  • Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
  • Dust the meatballs generously in flour then shake off any excess flour.
  • Heat oil in a skillet with about 3 tablespoon butter.
  • Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
  • In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
  • Return the meatballs back to the skillet.
  • Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
  • Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
  • Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
  • Season with salt and pepper, then transfer to a large serving bowl.
  • Sprinkle with grated Parmesan cheese if desired.

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