Best 6 Meatballs N Gravy Recipes

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.

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.

MEATBALLS 'N GRAVY

Steps:

• 1. I start by mixing together the ingredients for the meatballs in a large bowl. Cover with plastic wrap, and refrigerate, while preparing the gravy.
• 2. Now for the gravy. In a sauce pan, melt the butter. Add the flour and mix well. Gradually add the stock, stirring so there are no lumps. Add the seasonings of your choice. Over medium heat, bring to a boil, continue stirring. Cook for about 5 minutes until gravy thickens. Remove the gravy from heat, cover and set aside.
• 3. Back to the meatballs. Form meat mixture into small balls, (I use a small scoop.) and brown in a skillet.
• 4. When all the meatballs are cooked, drain and place them in a casserole dish, or you can use your slow cooker. Pour the heated gravy over the cooked meatballs. Cover the casserole dish and place in a 200 degree oven until ready to serve, or at least 30 minutes.
• 5. While the meatballs 'n gravy are in the oven, this gives you time to prepare the wild rice. We just love the Meatballs 'n Gravy served over rice! It's good over egg noodles too!

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.

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.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.