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 FOR GRAVY AKA RED SAUCE
I MAKE THESE ALMOST EVERY SUNDAY FOR MY FAMILY THE GRAVY AKA RED SAUCE HAVE THESE MEATBALLS COOKED IN IT .... A KEEPER :)
Provided by Lora DiGs @ansky714
Categories Beef
Number Of Ingredients 8
Steps:
- IN A LARGE BOWL COMBINE CHPD.TURKEY, EGGS, BREADCRUMBS, PARMESAN CHEESE, GARLIC, CHPD. PARSLEY, S & P.
- WITH UR HANDS MIX JUST TILL COMBINED...DO NOT OVERMIX THIS WILL MAKE UR MEATBALLS TOUGH. FORM MEATBALLS A LITTLE SMALLER THAN A SPALDING BALL (I LIKE THEM HUGE) ;)
- PREHEAT OVEN TO 400 N PLACE MEATBALLS ON BAKING PAN 1/2 INCH APART. AFTER 7-10 MIN FLIP MEATBALLS N COOK FOR ADDL. 5 MIN. THEN.....ENJOY :) (AT THIS POINT I ADD TO GRAVY AKA RED SAUCE)
GRAVY AKA RED SAUCE
HAVE BEEN MAKN THIS GRAVY ALMOST EVERY SUNDAY FOR THE PAST 30 YEARS. MADE WITH MEATBALLS N SOME KIND A PORK.... OVER ANY KIND OF PASTA. THIS IS WAT MY HUSBAND LOOKS FOWARD TO....N IF I HAD SOME RICOTTA HE WOULD TOP OF DISH WITH A PLOP ONTOP :)
Provided by Lora DiGs
Categories Other Sauces
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. HEAT OLIVE OIL IN LARGE POT N BROWN SAUSAGE WEN TURNN SAUSAGE TO BROWN ON OTHER SIDE ADD ONION AT THIS POINT N SAUTE TILL ONIONS START TO BROWN.
- 2. ADD BOTH CANS OF TOMATO PUREE N PUT 1/4 CUP OF COLD WATER IN EACH CAN N POUR IN POT ALONG WITH PUREE. TOMATO PASTE GOES IN NEXT N STIR TOGETHER. ADD TORN BASIL LEAVES N SALT N PEPPER. BRING TO A BOIL THEN COVER POT N REDUCE TO A SIMMER, STIR EVERY 20 MIN FOR AN HOUR.
- 3. DURING LAST HOUR OF COOKN I ADD MY MEATBALLS (ALREADY COOKED OR U CAN ADD MEATBALLS RAW TO COOK IN GRAVY...UR CHOICE) STIR VERY GENTLY TO NOT BREAK MEATBALLS.
- 4. COVER N COOK REMAINN HOUR. LAST HALF HOUR OF COOKN PREPARE PASTA.......ENJOY :)
MEATBALLS AND RED GRAVY
We love Italian. This is a great meatball and red gravy dish. It takes a little time, but well worth it. I usually double this and freeze.
Provided by Sunshine Forever
Categories < 4 Hours
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Meatballs.
- Mix all ingredients and form into balls. Bake in 350 oven for 45 minutes.
- Gravy.
- On a low fire, fry paste in olive oil for 30-45 minutes. Add sugar, seasonings and paste can of water. Cook 15 minute Add the tomato sauce and then fill each sauce can half way with water and add. Add the Parmesan cheese. Simmer 2 hours.
- When the meatballs are finished, add to the gravy.
Nutrition Facts : Calories 777.2, Fat 48, SaturatedFat 18.2, Cholesterol 187.6, Sodium 3542, Carbohydrate 41, Fiber 7.5, Sugar 19.4, Protein 47.9
BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
EMERIL'S MEAT BALLS AND RED GRAVY
Provided by Emeril Lagasse
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.
SCANDI-STYLE MEATBALLS WITH GRAVY
Serve meatballs Scandi-style with creamy gravy and sweet jam. Lingonberry jam can be hard to come by so we've made cranberry sauce here instead
Provided by Cassie Best
Categories Dinner
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 524 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.2 milligram of sodium
QUICK N' EASY MEATBALLS N' GRAVY
Make and share this Quick n' Easy Meatballs N' Gravy recipe from Food.com.
Provided by TXHomemaker
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
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.
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MEATBALLS AND GRAVY - THE COZY COOK
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Ratings 100Calories 307 per servingCategory Main Course
- Set olive oil aside and Gently mix remaining meatball ingredients in a large bowl until just combined, don’t overmix or the meat will become tough.
- Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir to combine.
- Add the meatballs back to the skillet and heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.
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