Meatballsgravy Recipes

MEATBALLS & GRAVY

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.

MEATBALLS AND GRAVY

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.

MEATBALLS WITH MUSHROOM GRAVY

Steps:

• In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms. , Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy.

QUICK N' EASY MEATBALLS N' GRAVY

Steps:

• Form ground meat into small meatballs and fry in frying pan until all sides are brown.
• Pour off most of fat and add, mushroom soup, water& onion soup mix.
• Simmer until gravy is thickened.
• Serve over rice or cooked noodles.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

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.

TASTY SWEDISH MEATBALLS AND GRAVY

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.