Easy Skillet Meatballs 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.

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.

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).

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 & 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.

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.

FEARLESS SKILLET GRAVY

Steps:

• Heat oil or butter on medium heat; slowly whisk in flour.
• Continue to whisk, cooking for a few minutes until a soft paste has formed (called roux).
• Turn heat down to medium-low; slowly whisk in milk.
• Continue to whisk, smoothing out any lumps.
• Turn up heat to medium and keep that whisk movin' until gravy thickens!
• For a thinner gravy, add more liquid.
• Salt-and-pepper generously!