Simple Baked Meatballs With Rice Gravy Recipe 395 Food

SIMPLE BAKED MEATBALLS WITH RICE & GRAVY RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F. Spray a 9 x 13" baking dish with cooking spray and set aside. In a large bowl, stir together ground meat, soy sauce, Worcestershire sauce, chili powder, onion powder, and garlic powder. In another bowl, whisk together cream of mushroom soup and chicken broth. Add rice, and stir. Pour the rice mixture into the prepared baking dish. Using a medium disher or a tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit. Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15 to 20 minutes until meatballs are cooked through and most of the liquid is absorbed.

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.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

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.

MEATBALL RICE AND GRAVY

Steps:

• defrost and season ground meat.add bread crumbs to help meatballs stick. roll into meatballs.
• roll meatballs into flour.
• heat oil in skillet and add floured meatballs.
• brown meatballs well on all sides. (its good that some of the flour sticks to the bottom of the pan. you don't want to burn them but this buildup will add to the gravy.).
• add just enough water to cover meatballs.
• add 1/2 envelop of soup mix.
• add couple of shakes of Worcestershire sauce.
• stir and scrap bottom of pan until mixture thickens.
• serve on top of rice and enjoy.
• *if you need more gravy add other 1/2 of soup mix and water. or if its not thick enough add some cornstarch.