Meatballs In Beef Gravy Food

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 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 & 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.

VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)

Steps:

• mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
• Scoop out 1/4 cup meat and make into a round thick patty like ball.
• *You really don't want it in a ball shape but more like a patty that is really thick*.
• In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
• Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
• Remove to a large pot--no need to drain and don't drain pan between each set of patties.
• Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
• Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
• Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
• Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
• Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
• This mixture should turn VERY Dark brown!
• Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
• Thicken gravy with cornstarch and water if desired.
• Serve over rice or potatoes.
• Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.

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.

NORWEGIAN MEATBALLS IN BROWN GRAVY

Steps:

• Preheat oven to 400 degrees; line a baking sheet with parchment paper.
• Whisk onion, half and half, cornstarch, egg, salt, and spices together in large bowl.
• Add ground meats, blend to incorporatae, then scoop into thirty 1 1/2" meatballs, and place on the prepared baking sheet.
• Heat butter and oil in a nonstick skillet over medium heat.
• Roll meatballs between your palms, then brown in the butter mixture (in batches), about 2 minutes per side; do not cook through. Carefully transfer meatballs to a dutch oven, pour off fat from skillet, and return it to the burner over medium heat.
• Prepare brown gravy:.
• Deglaze the skillet the meatballs were sauteed in with 3 1/2 cups broth, scraping brown bits from the bottom of the pan. Stir in beef base and bring to a boil over medium heat.
• Meanwhile, shisk flour and kitchen bouquet ina cut with the remaining 1/2 cup broth. Add this mixture to the simmering broth, stirring constantly.
• Cook 5 minutes, skimming if necessary, then season with salt and pepper. Pour gravy over meatballs, cover pot, and braise 35-40 minutes in oven, or until meatballs are cooked through. Serve over mashed potoes or buttered noodles.

SCANDI-STYLE MEATBALLS WITH GRAVY

Steps:

• Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.
• Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.
• Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.
• Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.
• Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.

OVEN MEATBALLS AND GRAVY

Steps:

• Cube french bread and soak in milk about 10 minutes or until soft.
• Crumble meat in large bowl and add eggs, onion, garlic Italian seasoning, salt and pepper.
• Squeeze milk out of bread and crumble bread into meat mixture.
• Mix well.
• Shape into balls and roll in bread crumbs.
• In dutch oven, heat olive oil.
• Brown meatballs in batches, turning to brown all sides.
• After browning, drain off all but about 1 tbsp oil and add butter and beef broth to pot.
• Add meatballs back in.
• Cover and bake in a 350 oven for 45 minutes-1 hour.
• When meatballs are done-- remove to platter and keep warm.
• Add cornstarch to the beef broth (I pour about 1/2 cup of broth into measuring cup and add the cornstarch, then pour back into pot).
• Bring to a boil over medium heat and cook, stirring until thickened for gravy.
• Serve over meatballs.

MEATBALLS WITH MUSHROOM GRAVY

Steps:

• In a large bowl mix together all the dry ingredients(Onion Soup mix, bread crumbs & garlic salt) then add in the wet ingredients(water or beef broth, Worcestershire sauce & egg) mix together then add in the ground beef and incorporate all the ingredients together mix well.
• Now make meatballs about the size of your palm(maybe about 2 inches round) place all the meatballs in a large skillet and cook at medium high heat until cooked all the way through and browned on all sides.
• Once your meatballs are completely cooked keep the heat at medium high and then add in your water. The water will deglaze the bottom of your pan then add in the 2 cans of Cream of mushroom soup and mix it in with the water stirring until becomes a gravy. Turn the heat down to medium low and cover the skillet and cook until gravy is heated through.
• Serve with Mashed potatoes spoon the gravy over the meatballs and the potatoes! ENJOY =).

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.

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.