Meatballs With Creamy Gravy 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 WITH CREAMY GRAVY



Meatballs With Creamy Gravy image

Make and share this Meatballs With Creamy Gravy recipe from Food.com.

Provided by jessjav82

Categories     Meat

Time 38m

Yield 4 meatballs and 1/3 cup sauce each, 4 serving(s)

Number Of Ingredients 7

2 lbs ground beef
1 (6 ounce) package chicken flavor stuffing mix
1 1/4 cups water
2 eggs
1 (12 ounce) jar beef gravy
1/2 cup sour cream
2 tablespoons fresh parsley, chopped

Steps:

  • Heat oven to 400.
  • Line 2 (15x10x1-inch) pans with foil;spray with cooking spray.
  • Mix first four ingredients until blended; shape into 32 (1-1/2 inch) balls, using 1/4 cup for each.
  • Place 16 meatballs in each prepared pan. Bake 16 to 18 minute or until done (160 degrees F).
  • Mix 1 jar (12 oz.) beef gravy, 1/2 cup sour cream and 2 tablespoons chopped fresh parsley in large skillet; cook on medium-low heat 3 minute or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat.
  • How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Nutrition Facts : Calories 786.6, Fat 45.8, SaturatedFat 18.7, Cholesterol 266.4, Sodium 1339.3, Carbohydrate 36.3, Fiber 1.5, Sugar 5.6, Protein 54.5

MEATBALLS WITH CREAM SAUCE



Meatballs with Cream Sauce image

I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 19

1 egg, lightly beaten
1/4 cup 2% milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
3 tablespoons all-purpose flour
CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
Salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 tablespoons minced fresh parsley

Steps:

  • In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

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

CREAMY BEEF MEATBALLS AND GRAVY



Creamy Beef Meatballs and Gravy image

Enjoy our Creamy Beef Meatballs and Gravy in under 40 minutes. Sour cream and parsley are the secret to the sauce for Creamy Beef Meatballs and Gravy.

Provided by My Food and Family

Categories     Home

Time 38m

Yield 4 servings

Number Of Ingredients 7

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy
1/2 cup sour cream
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 400ºF.
  • Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
  • Place on prepared baking sheets.
  • Bake 16 to 18 min. or until done (160ºF).
  • Cook remaining ingredients in large skillet on medium-low heat 3 min. or until heated through, stirring occasionally. Add half the meatballs; stir until evenly coated with sauce. Cool remaining meatballs; freeze until ready to use as desired.

Nutrition Facts : Calories 650, Fat 51 g, SaturatedFat 20 g, TransFat 3 g, Cholesterol 185 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 40 g

SCANDI-STYLE MEATBALLS WITH GRAVY



Scandi-style meatballs with gravy image

Serve meatballs Scandi-style with creamy gravy and sweet jam. Lingonberry jam can be hard to come by so we've made cranberry sauce here instead

Provided by Cassie Best

Categories     Dinner

Time 45m

Number Of Ingredients 18

75g breadcrumbs
50ml milk
300g beef mince, at least 12% fat
300g pork mince, at least 5% fat
1⁄2 tsp ground allspice
1⁄2 tsp white pepper
1 tbsp plain flour
1 tsp Worcestershire sauce
drizzle of vegetable oil
small handful of dill, leaves picked
mashed potato or chips, to serve (optional)
150g fresh or frozen cranberries
75g caster sugar
20g butter
1 heaped tbsp plain flour
400ml good-quality beef stock
50ml single cream
splash of Worcestershire sauce

Steps:

  • Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.
  • Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.
  • Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.
  • Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.
  • Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.

Nutrition Facts : Calories 524 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.2 milligram of sodium

GERMAN MEATBALLS WITH CREAM DILL GRAVY



German Meatballs With Cream Dill Gravy image

Make and share this German Meatballs With Cream Dill Gravy recipe from Food.com.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground round
1 cup soft breadcrumbs (2 slices)
1/3 cup water
1/4 cup minced green onion
1 egg
2 teaspoons salt, divided
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
3 tablespoons flour
2 cups milk
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

Steps:

  • Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
  • Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
  • Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
  • Remove from heat; gradually stir in milk until smooth.
  • Return to heat; cook until thickened, stirring constantly.
  • Stir in dill and the remaining 1/2 teaspoon salt.
  • Spoon over meatballs.
  • Serve with hot buttered noodles, if you wish.

Nutrition Facts : Calories 455.7, Fat 34.5, SaturatedFat 15.7, Cholesterol 147.5, Sodium 1009.3, Carbohydrate 10.9, Fiber 0.4, Sugar 0.5, Protein 24.3

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