Smothered Meatballs Food

SMOTHERED MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.
• Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
• In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.
• When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.

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.

ITALIAN MEATBALLS

Steps:

• Preheat Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• Make Meatballs: In a large bowl mix all the meatball ingredients together so that everything is well incorporated. Form the meatballs into small 1 inch balls. Use a small cookie scoop to make this easier. Place the meatballs on the baking sheet and bake for 20 minutes.
• Make Sauce: In the meantime melt the butter in a large saucepan over medium, add chopped onion and saute until the onion is translucent. Add the garlic and saute for another 30 seconds, making sure the garlic doesn't burn. Add the tomato sauce including the rest of the sauce ingredients and stir. Add the meatballs to the saucepan and make sure to toss them around a bit they are fully covered in sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes stirring occasionally.
• Serve: Serve with mashed potatoes, spaghetti or your favorite side dish.

GRAVY-SMOTHERED MEATBALLS OVER CHIVE MASHED POTATOES WITH ROASTED GREEN BEANS

Steps:

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Finely chop chives. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Trim green beans, if necessary.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.
• While potatoes cook, in a medium bowl, combine beef, panko, minced onion, 1 TBSP water (2 TBSP for 4 servings), half the Fry Seasoning (you'll use the rest later), salt (we used ½ tsp kosher salt; 1 tsp for 4), and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
• Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced onion; cook, stirring, until softened, 7-9 minutes. Add a drizzle of oil, half the flour (all the flour for 4), and remaining Fry Seasoning; cook, stirring, until lightly browned, 1-2 minutes. Whisk in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a simmer, whisking, until thickened, 2-4 minutes. Reduce heat to low; stir in another 1 TBSP butter.
• Season gravy with salt and pepper. Add meatballs and stir to coat. (TIP: If gravy seems too thick, stir in a splash of water.) Turn off heat. Divide potatoes between plates; top with meatballs and gravy. Add green beans to the side. Garnish with remaining chives and serve.

SALISBURY STEAK MEATBALLS

Steps:

• Add beef, breadcrumbs, egg, mustard, ketchup and worcestershire sauce to a large bowl. Combine with your hands or a large spoon.
• Roll into 1 1/2 inch meatballs.
• Heat oil in a large skillet. Working in batches add meatballs and brown on both sides, 2 minutes per side. (They will finish cooking in the sauce). Remove the meatballs and set aside.
• Add onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. (You can add more oil or a splash of water if the onions are getting too brown)
• Add the butter to the skillet with the onions and melt.
• Next add in the garlic and sauté for 1-2 minutes.
• Add the flour to the skillet and whisk until it forms a thick paste. Cook for 1 minute whisking constantly.
• Slowly pour in the beef broth until it forms a thick gravy.
• Add in worcestershire and season with salt and pepper to taste.
• Return the meatballs back to the pan and simmer for 3-4 minutes or until the meatballs are cooked through.
• Serve immediately over egg noodles or mashed potatoes with fresh parsley for garnish.

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.

SMOTHERED MEATBALLS

Steps:

• In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs, seasonings and onion; mix well. Stir in beef; shape into 1-in. balls. In a skillet, brown meatballs in oil; drain, Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated. , Pour into a 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes or until hot and bubbly.

SWEDISH CHICKEN MEATBALLS

Steps:

• Start with your chicken meatballs. Preheat your oven to 400 degrees and spray a baking pan with non-stick spray. Once done, add all ingredients to a large mixing bowl. Using your hands, combine well. Using a spoon or just eyeballing it, roll about 20 meatballs and place on your prepared baking sheet. Bake for 25 - 30 minutes.
• While your meatballs are baking, make your sauce. To a large saucepan, melt butter over medium high heat and once melted, whisk in flour. Continue to cook flour while whisking it for the next minute before pouring in beef stock. Whisk to remove any flour lumps. Add in seasonings, soy sauce, Dijon mustard, Parmesan cheese, sour cream and bring gravy sauce to a low boil before reducing heat to low to simmer.
• Once your sauce is simmering, set a large pot of salted water to boil. Cook your noodles according to the packaging instructions.
• When your chicken meatballs are cooked, move them from the baking pan right into the gravy sauce and let simmer for about five minutes. Serve your meatballs over you noodles and garnish with a bit of fresh parsley.

KOTTBULLAR (SWEDISH MEATBALLS)

Steps:

• Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs.
• Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.
• In the same pan, melt remaining 4 Tbsp butter. Gradually stir in flour to create a roux. Cook until flour starts to brown.
• Slowly stir in beef broth, mixing all those bits stuck to the pan into the sauce.
• Add in cream, Worcestershire sauce, mustard, salt and pepper. Cook for 4-5 minutes, until sauce starts to thicken up.
• Add in meatballs. Simmer for 10 minutes. Taste and adjust the seasonings to your liking.
• Serve it over bed of mashed potatoes. Garnish with chopped parsley and lingonberry jam.
• Mix all meatball ingredients, omitting butter and oil. Roll them into meatballs.
• Optional: If you want to add a little color to the meatballs, you can sear them in a skillet with oil and butter.
• Make a slurry by slowly stirring beef broth into flour in a bowl. Mix in remaining sauce ingredients.
• Place meatballs in crock pot and add in sauce mixture.
• Cover and cook on high for 2 hours or low for 4-5 hours, until internal temperature of the meatballs is 165°F.
• Set your Instant Pot to Saute mode. Add butter and olive oil, then and meatballs. Cook for a few minutes to brown them up, then remove and set aside.
• Add remaining butter to Instant Pot. Once melted, gradually add flour to create a roux.
• Stir in beef broth, Worcestershire sauce, mustard, salt and pepper. Mix well, making sure to get the bits stuck to the bottom mixed into the sauce.
• Seal lid of the pressure cooker.
• Set to Manual setting for 8 minutes, then allow pressure to release naturally for 10 minutes.
• Remove lid and stir in cream.