Gravy Smothered Meatballs Over Chive Mashed Potatoes With Roasted Green Beans Food

MEATBALLS & MASHED POTATOES

Steps:

• Fill a large pot halfway with water. Add the cubed potatoes and cook at a gentle boil until tender, about 15 minutes.
• Meanwhile, add the breadcrumbs and milk to a bowl and allow to soak until it turns into a paste.
• Combine the ground beef with the paste and mix together thoroughly with your hands.
• Form evenly sized meatballs, around 1 1/4 inch in diameter, compacting the meat into a sturdy ball.
• Add the meatballs to a large skillet over medium-high heat. Allow them to brown on one side before turning them over. Attempt to evenly brown the balls on each side. This process takes about 10 minutes.
• When finished, remove the meatballs from the pan. Add water to the pan and whisk in the brown gravy mix. Simmer until slightly thickened.
• When the potatoes have finished cooking, drain the water. Mash the potatoes with a masher or hand mixer. Add butter and milk and stir well to combine.
• Serve meatballs with mashed potatoes and gravy over top.

GRAVY-SMOTHERED MEATBALLS OVER CHIVE MASHED POTATOES WITH ROASTED GREEN BEANS

Steps:

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Finely chop chives. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Trim green beans, if necessary.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.
• While potatoes cook, in a medium bowl, combine beef, panko, minced onion, 1 TBSP water (2 TBSP for 4 servings), half the Fry Seasoning (you'll use the rest later), salt (we used ½ tsp kosher salt; 1 tsp for 4), and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
• Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced onion; cook, stirring, until softened, 7-9 minutes. Add a drizzle of oil, half the flour (all the flour for 4), and remaining Fry Seasoning; cook, stirring, until lightly browned, 1-2 minutes. Whisk in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a simmer, whisking, until thickened, 2-4 minutes. Reduce heat to low; stir in another 1 TBSP butter.
• Season gravy with salt and pepper. Add meatballs and stir to coat. (TIP: If gravy seems too thick, stir in a splash of water.) Turn off heat. Divide potatoes between plates; top with meatballs and gravy. Add green beans to the side. Garnish with remaining chives and serve.

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN

Steps:

• For Mashed Potatoes:.
• Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
• Meanwhile, heat the butter and half-and-half in a small saucepan.
• Drain the potatoes.
• While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
• Mix until the potatoes are mashed but not completely smooth.
• Serve hot with gravy on the side.
• For Gravy:.
• In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
• Don't rush this step; it makes all the difference when the onions are well cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
• Cook for 2 to 3 minutes.
• Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
• Add the cream, if desired, and serve.

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.

OVEN MEATBALLS WITH CREAM OF MUSHROOM GRAVY

Steps:

• Mix together the meatball ingredients (listed at the top) and form 2.5-3 inch meatballs. put them in an oven acceptable baking dish.
• Pour the mushroom soup into a pan, use the soup can to measure out 1/2 can of water, and 1 can of milk.
• Put the water and milk in the saucepan.
• Stir these three ingredients over medium heat, until all the lumps are out, and the gravy is smooth.
• Pour the gravy over the meatballs,
• cover the dish with aluminum foil and cook the meatballs at 350 degrees for one hour (depending on your oven, you might want to break one open to assure its done)
• Serve with mashed potatoes and steamed veggies!