Creamy Beef Meatballs And Gravy Recipes

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

Ingredients

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 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

Ingredients

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

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