Meatballs And Gravy Campania Style Food

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).

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.

TASTY SWEDISH MEATBALLS AND GRAVY

Steps:

• Start with the gravy. Chop the vegetables finely. Fry in a pan with light olive oil and butter. Add a pinch of salt and cook on a low heat for about half an hour - we're looking for the sweet caramel flavours that emerge from a slow sauté of onion. Add the allspice and stir, then add the stock and cook on a rolling simmer for 20minutes, let it reduce by a third. Add the lingonberry or redcurrant and stir. Decide whether to keep the vegetables in the sauce or to strain. Then finish the gravy, add the cream, stir and bring back to a simmer. Season with salt to taste, add plenty of pepper and a squeeze of lemon.
• Optional flavourings. Add the thyme, mushrooms, vinegar and wine to the vegetables when they have cooked. Keep the heat high and reduce until almost evaporated. Then add the stock as above.
• Make the meatballs. Chop an onion as fine as possible. Add to a pan with the butter and oil. Sweat gently for about 10-15 minutes until soft and transparent.
• Combine the cream with the breadcrumbs to form a consistency like stiff porridge. Add the meat to a large bowl, whisk an egg and add it with the breadcrumbs to the meat. Season with allspice and salt and pepper. Mix thoroughly and form into walnut size balls. Put on a plate. Ideally these should rest in the fridge. (Meat patty mixtures are more complicated than imagined - getting the consistency right is tricky. In particular mixtures that are too wet and loose can be a nightmare. Breadcrumbs can be added to help absorb moisture. Resting in the fridge will also help firm up the meatballs.)
• Coat each meatball in flour. Heat a large frying pan, add butter and light oil and fry the meatballs in batches. Aim for a good all round colouring. If the pan is getting too clogged with burning flour, clean the pan between batches. Use fresh butter and oil if necessary.
• When the meatballs have cooked add to a clean pan with the sauce and heat gently for 10 minutes, allowing the flavours to blend and the sauce to thicken (from the flour on the meatballs).
• Serve with boiled potatoes - and lingonberries! Some chopped parsley provides a final flourish. You can serve with pasta or rice instead of potatoes.

MEATBALLS AND GRAVY

Steps:

• Shape meatballs: Add all ingredients for the meatballs (EXCEPT for the oil) to a large bowl. Mix well, then shape into firm meatballs (I use about 2 teaspoons of mixture per meatball).
• Brown meatballs: Heat oil in a large skillet over medium-high heat, then brown the meatballs in batches on all sides. Be very careful when flipping them - slide a spatula underneath to keep them from breaking up. Set browned meatballs aside on a plate.
• Make the gravy: Lower heat to medium. Add butter to the skillet and melt, then add sliced onion and cook for 5-10 minutes, until very softened and golden brown. Stir in the flour, then stir in the beef broth until smooth.
• Simmer gravy: Simmer gravy until thickened, then carefully add the meatballs and finish simmering until meatballs are done in the middle. Serve over mashed potatoes.

MEATBALL GRAVY SUB

Steps:

• Heat half the oil in a frying pan and add the finely chopped onion. Cook until softened and slightly browned, about 10 mins. Add the garlic and stir for 1 min. Set aside to cool a little. Put the mince in a large bowl and tip in the cooked onion and garlic. Season generously and mix together with your hands.
• Roll the mince into eight meatballs, then freeze half for another meal, if you like (defrost in the fridge before cooking). Heat oven to 200C/180C fan/gas 6. In the same pan, fry the meatballs with the remaining oil for 1-2 mins until browned.
• Transfer the meatballs to a roasting tin with the sliced onion, balsamic vinegar, stock and Worcestershire sauce. Bake for 20 mins until the meatballs are cooked and the onions are tender. Halve the ciabatta and bake for 2 mins to warm through.
• Pour some of the gravy and onions onto one side of the ciabatta, add the meatballs and layer over the cheese. Add more onion gravy to melt the cheese. Serve with mixed leaves, if you like.

CHICKEN GRAVY AND MEATBALLS WITH MULTIGRAIN SPAGHETTI

Steps:

• Prepare Chicken Meatballs:
• In a mixing bowl mix together ground chicken, garlic, parsley, cheese, beaten egg, salt and pepper.
• Loosely shape ground chicken mixture into meatballs no bigger than the inside palm of your hand. Should yield about 12 (1 1/2-inch in diameter) meatballs.
• Heat olive oil in large nonstick frying skillet on stovetop, over medium-high heat.
• Sear all sides of meatballs in hot oil until golden brown and a little firm to the touch.
• Gently remove meatballs from oil with slotted spoon and drain on flat dish lined with paper towels. Cover with plastic wrap while preparing chicken gravy.
• Chicken Gravy:
• Remove skillet from stove. Scrape bottom of skillet with a wooden spoon and pour remaining oil from skillet into a large nonstick pot (at least 6 quarts in size). Add 1/4 cup olive oil and place pot on stove top. Heat oil over medium heat. Saute rosemary for about 5 minutes. Remove rosemary from oil and discard. Add garlic and saute about 3 minutes, until aromatic and golden brown. Add red onion, sweet onion, shallot, and saute for about 5 minutes, until tender. Scoop out tomato paste from can, and add to onion, garlic and oil mixture. Saute paste for about 5 minutes, blending with onions and garlic using wooden spoon. Stir in plum tomatoes, chicken broth, parsley, basil, salt, pepper, and oregano. Add chicken meatballs and bring gravy to a low boil. Lower heat to very low. Cover pot, and cook gravy for 45 minutes, stirring at least every 15 minutes so gravy does not burn the bottom of the pan.
• Uncover pot and add white wine, sage, nutmeg, and 1 tablespoon olive oil. Stir and simmer on low heat, uncovered for another 35 minutes, stirring at least every 15 minutes. Gravy should thicken and become a deep red color.
• Stir in parmesan/romano cheese and 1 tablespoon olive oil to gravy and let cook while you prepare the pasta.
• Note: If preparing ahead of time, cook gravy with meatballs for 10 more minutes, remove from heat and let cool completely before refrigerating or freezing.
• Prepare multigrain spaghetti according to package directions.
• To serve family style, spoon gravy on large serving platter. Top with cooked spaghetti dotted with chicken meatballs. Cover with gravy. Sprinkle with grated cheese and chopped parsley. Serve with extra gravy on the side, crusty Italian whole-wheat bread, and a salad with Italian dressing.
• Mangiare!

MEATBALLS AND "GRAVY" -- CAMPANIA STYLE!!

Steps:

• It's preferable to use the stale bread rather than the bread crumbs.
• Break it up and soak it in warm tap water until is starts to soften.
• Squeeze it with your hands to get out excess water, then"smush" it with your fingers.
• Use the lesser amount of milk if using the wet stale bread.
• Use the greater amount if using the bread crumbs.
• Mix all the meatballs ingredients well.
• Form into balls about 1 1/2 inches in diameter.
• Slightly flatten each meatball.
• Brown very well in hot oil on both sides.
• (Can also be baked on an oiled pan in a 425 degree oven. Need to be turned to brown both sides).
• Add the gravy ingredients to a large pot and add the browned meatballs.
• Bring to a gentle boil then simmer.
• 1 1/2 hours is probably enough, but the longer, the better.
• Even better heated over the next day.
• *You can also add Italian sausage to this.
• Brown it well in the same pan in which you've browned the meatballs then add to the gravy pot.
• You need to probably simmer the sauce for AT LEAST 1 ½ hours if you add sausage to make sure the sausage is cooked through.

MEATBALLS IN BBQ GRAVY

Steps:

• Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
• While the BBQ gravy is simmering, make the meatballs.
• In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
• Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.

MEATBALLS WITH MUSHROOM GRAVY

Steps:

• In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms. , Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy.

MEATBALLS 'N GRAVY

Steps:

• 1. I start by mixing together the ingredients for the meatballs in a large bowl. Cover with plastic wrap, and refrigerate, while preparing the gravy.
• 2. Now for the gravy. In a sauce pan, melt the butter. Add the flour and mix well. Gradually add the stock, stirring so there are no lumps. Add the seasonings of your choice. Over medium heat, bring to a boil, continue stirring. Cook for about 5 minutes until gravy thickens. Remove the gravy from heat, cover and set aside.
• 3. Back to the meatballs. Form meat mixture into small balls, (I use a small scoop.) and brown in a skillet.
• 4. When all the meatballs are cooked, drain and place them in a casserole dish, or you can use your slow cooker. Pour the heated gravy over the cooked meatballs. Cover the casserole dish and place in a 200 degree oven until ready to serve, or at least 30 minutes.
• 5. While the meatballs 'n gravy are in the oven, this gives you time to prepare the wild rice. We just love the Meatballs 'n Gravy served over rice! It's good over egg noodles too!

MEATBALLS WITH GRAVY

Steps:

• Soak bread in the milk. When saturated, add the remaining meatball ingredients and mix well (I use a kitchenaid).
• Shape into 1 1/2 inch meatballs and brown in a skillet. Drain and place in a baking dish.
• Whisk the gravy ingredients together and pour over the meatballs.
• Bake at 350 degrees F for 1 hour. I have also made this in the crock pot on low for about 6-8 hours.
• Serve over mashed potatoes or noodles.