MEATBALLS AND GRAVY
"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
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 & GRAVY
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
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 - FRENCH STYLE (WITH GRAVY)
I LOVE old cookbooks, this comes from the 1970's a cookbook "Ground Beef and and Fry Pan Cooking." A simple meal that is fast to make (even faster if you pre-make your meatballs in the morning). Recipe includes a simple creamy sauce. I tweaked the overall recipe for my families taste.
Provided by cookingpompom
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl mix the first 8 ingredients and form into 25 - 30 meatballs (about the size of a walnut).
- In a large fry pan, heat the butter (the French cook mainly with butter - not oil and this really does make a BIG difference to the overall dish). Add the prepared meatballs (I try to make mine during the day so that dinner is on the table faster). Gently fry over a medium heat (don't burn your butter) for 10 - 15 minutes shaking your pan regularly to shift the meatballs to cook on all sides.
- Reduce heat to low (once meatballs are ALMOST cooked through) and add the remaining ingredients. Simmer and shake the pan often for 5 minutes (sauce will thicken). Serve with buttered rice or mashed potatoes.
Nutrition Facts : Calories 623.1, Fat 42.3, SaturatedFat 20, Cholesterol 196, Sodium 542.1, Carbohydrate 18.6, Fiber 0.9, Sugar 3.2, Protein 40.2
DANISH MEATBALLS WITH PAN GRAVY
My great-grandmother made these meatballs, and I'm sure her mother must have taught her. Six generations have enjoyed them, and one of my daughters even served them at her wedding. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness., In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.), For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.
Nutrition Facts : Calories 333 calories, Fat 24g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
FRENCH ONION BEEF MEATBALLS
These flavorful meatballs are tasty and versatile. You can use them in spaghetti, meatball subs, or even simmer them in barbeque or sour cream sauce. These are incredibly easy. Add to prepared sauce or serve as-is.
Provided by KIWICOTTONBALL
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes.
- Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture.
- Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 27.7 g, Cholesterol 165.8 mg, Fat 23 g, Fiber 2 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 1327.4 mg, Sugar 4.3 g
FRENCH CANADIAN MEATBALL STEW
This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.
Provided by Nancy Carreiro
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
- Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
- Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
- Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
- Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g
GRANDMA'S SWEDISH MEATBALLS AND GRAVY
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
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
QUICK FRENCH ONION MEATBALLS
Got this from Pillsbury. I threw it together one afternoon before my husband brought his poker gang over. The sauce was really quite delicious.
Provided by ratherbeswimmin
Categories Meat
Time 4h40m
Yield 72 meatballs
Number Of Ingredients 4
Steps:
- Put meatballs in a slow cooker.
- Mix together the gravy, soup mix, and sherry.
- Pour over meatballs and mix slightly.
- Cover and cook on low setting for 3 1/2 to 4 1/2 hours.
OVEN MEATBALLS AND GRAVY
Made this last night after watching Tyler's Ultimate. I just changed it up a little bit. These are so incredibly tender and moist. I served with plain white rice, vegetable and garlic bread.
Provided by pines506
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cube french bread and soak in milk about 10 minutes or until soft.
- Crumble meat in large bowl and add eggs, onion, garlic Italian seasoning, salt and pepper.
- Squeeze milk out of bread and crumble bread into meat mixture.
- Mix well.
- Shape into balls and roll in bread crumbs.
- In dutch oven, heat olive oil.
- Brown meatballs in batches, turning to brown all sides.
- After browning, drain off all but about 1 tbsp oil and add butter and beef broth to pot.
- Add meatballs back in.
- Cover and bake in a 350 oven for 45 minutes-1 hour.
- When meatballs are done-- remove to platter and keep warm.
- Add cornstarch to the beef broth (I pour about 1/2 cup of broth into measuring cup and add the cornstarch, then pour back into pot).
- Bring to a boil over medium heat and cook, stirring until thickened for gravy.
- Serve over meatballs.
FRENCH ONION MEATBALLS
These meatballs are savory and delicious served on top of creamy mashed potatoes. If desired, serve on top of hot cooked egg noodles, or hoagie rolls with caramelized onions.
Provided by thedailygourmet
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
- Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
- Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.
Nutrition Facts : Calories 512.6 calories, Carbohydrate 31.6 g, Cholesterol 211.7 mg, Fat 29 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 13.3 g, Sodium 2062 mg, Sugar 1.2 g
GERMAN MEATBALLS AND GRAVY
These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.
Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
FAVORITE MEATBALLS AND GRAVY
Make and share this Favorite Meatballs and Gravy recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine meats, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and the pinch of nutmeg in medium bowl.
- Shape mixture into 1 inch balls, wetting hands as needed will help.
- Add half of the meatballs to lightly oiled or sprayed large skillet over medium heat. Cook until browned all over, about 6 to 8 minutes. Transfer meatballs to paper towel lined plate. Repeat until all meatballs are browned.
- Add beef and chicken broth to skillet and stir to deglaze, getting all the browned bits from the pan bottom. Return meatballs to skillet.
- Bring to a boil; reduce heat, cover and simmer, 30 minutes.
- In a small bowl combine water and cornstarch, stir well to make a slurry.
- Add to meatballs and broth and bring to a gentle boil to thicken.
- Add remaining pepper, grated lemon peel and thyme and simmer for 5 minutes.
- Serve over mashed potatoes, buttered noodles, or steamed white rice.
- Makes 6 servings.
- Note: If your family really likes gravy you may want to double the ingredients for gravy only.
PAKISTANI MEATBALLS WITH GRAVY (KOFTAY)
This is Pakistani meatballs recipe. Serve this classic dish hot with pita bread or naan.
Provided by SRECIPE
Categories World Cuisine Recipes Asian Pakistani
Time 1h
Yield 3
Number Of Ingredients 16
Steps:
- In a medium bowl, mix lean ground beef, half of the onions, chili powder, black pepper, cloves, cumin and cardamom. Shape the mixture into approximately six 2 inch meatballs.
- In a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender. Mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt. Place the meatballs into the mixture. Reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender.
Nutrition Facts : Calories 606.5 calories, Carbohydrate 31.6 g, Cholesterol 119.1 mg, Fat 32.6 g, Fiber 8.7 g, Protein 45.8 g, SaturatedFat 11.9 g, Sodium 234.6 mg, Sugar 10.4 g
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