Meatballs With Mushroom Gravy Food

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 WITH MUSHROOM SAUCE

Steps:

• Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
• Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
• Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
• Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
• Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
• Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

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 =).

CROCK POT MEATBALLS AND MUSHROOM GRAVY

Steps:

• Mix everything in crock pot.
• Cover and cook on High 2 hours, or Low 4-6 hours.

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.

HUNGARIAN MEATBALLS WITH MUSHROOM GRAVY

Steps:

• Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
• Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
• In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
• When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
• These go great with wide egg noodles or mashed potatoes.

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!

TURKEY MEATBALLS WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
• Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
• Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
• Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
• 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
• Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.