Easy Skillet Meatballs And Gravy Food

EASY SKILLET MEATBALLS AND GRAVY

Steps:

• Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, in large skillet, combine all remaining ingredients except parsley; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until meatballs are thoroughly heated, stirring occasionally.
• Serve meatballs with sauce over linguine. Sprinkle with parsley.

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.

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.

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 IN BEEF GRAVY

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).

EASY SKILLET MEATBALLS & GRAVY

Steps:

• Saute onions and mushrooms in skillet with a little bit of oil until cooked.
• Add tomato sauce, cream of mushroom soup, parsley and salt & pepper to taste. Stir to combine thoroughly and then add meatballs.
• Simmer until meatballs are heated through, stiring occasionally.
• Serve over hot noodles.

FAMILY SECRET MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).

DANISH MEATBALLS WITH PAN GRAVY

Steps:

• In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness., In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.), For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.

FAVORITE MEATBALLS AND GRAVY

Steps:

• Combine meats, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and the pinch of nutmeg in medium bowl.
• Shape mixture into 1 inch balls, wetting hands as needed will help.
• Add half of the meatballs to lightly oiled or sprayed large skillet over medium heat. Cook until browned all over, about 6 to 8 minutes. Transfer meatballs to paper towel lined plate. Repeat until all meatballs are browned.
• Add beef and chicken broth to skillet and stir to deglaze, getting all the browned bits from the pan bottom. Return meatballs to skillet.
• Bring to a boil; reduce heat, cover and simmer, 30 minutes.
• In a small bowl combine water and cornstarch, stir well to make a slurry.
• Add to meatballs and broth and bring to a gentle boil to thicken.
• Add remaining pepper, grated lemon peel and thyme and simmer for 5 minutes.
• Serve over mashed potatoes, buttered noodles, or steamed white rice.
• Makes 6 servings.
• Note: If your family really likes gravy you may want to double the ingredients for gravy only.

MEATBALL SKILLET MEAL

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/4-in. balls. , In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered, for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.