Pork Meatballs And Mash With Onion Gravy Recipes

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.

PORK MEATBALLS AND MASH WITH ONION GRAVY

Steps:

• Tip mince into a bowl and mix / mash with a spoon add an egg and mix sprinkle over 1/2 a pack of sage and onion stuffing along with a bit of salt and pepper mix well with spoon then by hand until combined into a ball
• Put 1 tbsp of flour on a dinner plate and spread with a spoon to make an even layer
• Divide the ball into 4 and make 3 balls from each roll in flour and by hand and place on a second plate from 1st to 12th then put plate in fridge for 15-30mins
• Wash, peel, and cut potatoes for mash put in saucepan with water
• Start frying meatballs in a frying pan and chop 1 onion and slice 1 add onions to a casserole pot and gently fry When meatballs are sealed/ cooked add to pot
• Mix gravy and add to casserole pot to cover the meatballs and onions simmer on low 1/4 heat or place in oven for 30 mins - 1hr turn on potatoes now if cooking for an hour
• Cook mushy peas in saucepan for 5 mins Drain mash potatoes with butter and cheese then serve mash with meatballs on top followed by peas

MEATBALLS IN CARAMELIZED ONION GRAVY RECIPE - (4.4/5)

Steps:

• 1) Heat oven to 350 degrees F. Place a wire cooling rack on a baking sheet and coat with nonstick cooking spray. 2) Place bread crumbs (panko) and buttermilk in a small bowl. Let sit for 10 minutes. Add eggs, garlic salt, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Mix well. 3) Place ground beef in a large bowl. Add egg mixture and mix to combine. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet. Bake meatballs for 20 minutes. 4) Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onions, cover pan, and cook, shaking pan occasionally, until onions have wilted, about 10 minutes. Remove cover and cook until onions area deep golden brown, about 20 minutes longer. Sprinkle flour over mixture, stir and cook for 1 minute. Gradually add about 2 cups of condensed beef broth, stirring until flour is completely incorporated into liquid. Bring contents of pan to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg. Add salt to taste. Return meatballs to skillet, lower heat to medium-low, and simmer, stirring occasionally, for about 10 minutes, or until meatballs are heated through. Serve with mashed potatoes or buttered noodles. Yield: 4 to 5 servings.