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 IN BEEF GRAVY
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
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
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
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.
QUICK N' EASY MEATBALLS N' GRAVY
Make and share this Quick n' Easy Meatballs N' Gravy recipe from Food.com.
Provided by TXHomemaker
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
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.
SCANDI-STYLE MEATBALLS WITH GRAVY
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
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
MA'S MEATBALLS & FRENCH ONION GRAVY
I came up with version of meatballs after reading several recipes and adapting my version of meatloaf. Same thing with the french onion gravy. We love mushrooms, black olives, garlic, onions, which are liberally used in this dish. No added salt besides what is already included in ingredients used. This makes a lot, I got 40 odd 1 1/2-2" meatballs. Good news: you can freeze any leftovers in a gallon freezer zip baggie for another meal should you be like we are, just the two of us now.
Provided by Carol Reams @CarolReams
Categories Beef
Number Of Ingredients 21
Steps:
- Place both packages of ground meat in a large mixing bowl.
- Break the eggs into the bowl, and add the milk. I use my metal 'squiggle' shaped potato masher to mix the meats and liquids together using a slight twisting motion as I mash. This method really blends the meats together much better than trying to hand mix or use a cooking spoon.
- I used a flat grater that can be laid over the top of the bowl to grate the garlic clove[s] directly into the meat mixture using the fine grater section. Then used the bigger grater section to more coarsely grate the small onion into the meat mixture. This way both veggies juice goes right into the bowl, too.
- Add the muffuletta, parsley & black pepper. Mix in using the potato masher.
- Start adding the seasoned bread crumbs a bit at a time, and mix in with potato masher. Repeat the process unit the meat mixture is dry enough to hold a ball shape, but still has some moisture to it.
- I don't have a meatball maker, so used a soup spoon to scoop out the meat mixture and then rolled the balls. Mine ranged from 1 1/2-2" roughly.
- Brown the meatballs in a large non-stick skillet, I did this in stages so I could roll the meatballs around easier. Place browned meatballs in a large baking dish, you may need 2 smaller baking pans depending on the size of your meatballs.
- Bake the browned meatballs at 350 degrees for 30 minutes to cook them the rest of the way. Spray the baking dish with pan pal.
- While baking the meatballs, in a large pot, melt 1 stick of butter, add the onions and garlic and cook until onions are transparent. Add the sliced mushrooms and black olives. Let cook a few minutes, then sprinkle the flour over the veggies in the pan and stir to coat them well.
- Add both pouches of onion soup mix, and 5 1/2 C water or 4C water & 1 12 oz bottle of cooking white wine. Cook on med/high heat until gravy starts to thicken a little, add the baked meatballs, cover & simmer another hour or so.
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