MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
MEATBALLS IN BEEF GRAVY
For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
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).
Nutrition Facts : Calories 534.4, Fat 34.9, SaturatedFat 13.7, Cholesterol 154.1, Sodium 495.5, Carbohydrate 23.7, Fiber 1.7, Sugar 5.4, Protein 31.5
MEATBALLS AND GRAVY
Try these Meatballs and Gravy if you're looking for the ultimate comfort food dinner! Homemade meatballs are smothered in the most delicious onion gravy - also known as Salisbury Steak Meatballs!
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 serving, Calories 272 kcal, Carbohydrate 14 g, Protein 28 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 898 mg, Fiber 1 g, Sugar 3 g
STARR'S SAVORY MEATBALLS
This is my version of meatballs based on experimentation from several different recipes, including my mother's. I like to use these in spaghetti sauce, of course, but they're also delicious in my meatball subs. You can double or triple the recipe - sky's the limit! - and freeze.
Provided by Superstarr
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions, then roll each of those portions into 4 meatballs. Arrange the meatballs on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.1 g, Cholesterol 239.3 mg, Fat 31.8 g, Fiber 1.6 g, Protein 44.9 g, SaturatedFat 12.5 g, Sodium 916.5 mg, Sugar 1.9 g
MEATBALLS .... SAVORY MEATBALLS IN GRAVY
When I was in Boy Scouts Troop 34 in Sandusky, Ohio, we use to get kitchen detail and got to make out own menu. This is one that was on the request all the time when we went camping on the weekends!
Provided by Timothy H.
Categories One Dish Meal
Time 45m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix the ground beef, onion, Salt TO TASTE, pepper, nutmeg and eggs. Shape into 2 inch balls and roll in the flour. Brown on all sides in the butter of a skillet.
- Add 11/2 cups of the bouillon and the bay leaf. Bring to a boil, cover and simmer for 30 minutes. Mix 1/4 cup flour with the remaining 1/2 cup bouillon, stirring until smooth.
- Stir into the mixture and stirring gently until thick. Remove the bay leaf and serve hot.
SWEET & SAVORY MEATBALLS
This is a "usual" that I bring to the office potlucks...It's also a favorite of my kids that they now EXPECT to have every New Years' Eve! So easy for a Crockpot appetizer! Sometimes I make this for dinner -- I just whip up some old fashioned mashed potatoes and serve the meatballs & sauce over top (or to the side) of the mashed potatoes...And the kids just love me when I do that!!! :)
Provided by Stacky5
Categories Lunch/Snacks
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place meatballs in Crockpot (or slow cooker).
- Mix remaining ingredients very well, and add to Crockpot.
- Simmer on low for 2 hours. Stir after 2 hours.
Nutrition Facts : Calories 185.9, Fat 0.2, Sodium 772.9, Carbohydrate 44.7, Fiber 3.8, Sugar 30.3, Protein 1.5
SAVORY MEATBALLS
A neighbor shared this recipe with me at a block party back in the '60s. It's been a favorite of my family's and is easy to fix for a large group.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 2-in. balls. In a large skillet, brown meatballs in batches in oil over medium-high heat. , Place in a 2-qt. baking dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in meatballs reads 160°.
Nutrition Facts :
FAVORITE MEATBALLS AND GRAVY
Make and share this Favorite Meatballs and Gravy recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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.
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