Easy Pot Roast Meatballs In Grave Recipes

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.

EASY POT ROAST MEATBALLS IN GRAVE

Steps:

• Preheat oven to 450° and line a baking sheet with parchment paper. In a large bowl, combine the ground beef, eggs, panko, and parmesan. Sprinkle with a hearty dose of sea salt and pepper and mix by hand until thoroughly combined. Form mixture onto tablespoon-sized meatballs (coat your hands in a bit of olive oil to prevent sticking) and place on the parchment-lined baking sheet. Mixture should make between 40-45 meatballs. Bake for 15-17 minutes, then remove from oven and set aside.
• While the meatballs cook, heat a large, high-sides skillet over medium-high heat and add the bacon. Cook until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan with a slotted spoon and set aside. Drain all but 2 tablespoons of grease, then add the onions, sprinkle with salt and pepper, and cook until softened and translucent, about 5 minutes. Add the carrots and garlic and cook until carrots have softened and the garlic is fragrant, about 5 minutes more. Stir in the tomato paste and cook for 1 minute.
• Add the wine, water, and beef broth concentrate and stir to combine. Stir in the bay leaves and thyme sprigs then let cook for about 10 minutes, or until the sauce thickens slightly. Add the meatballs to the pan and gently toss to coat, then cover and let cook for 5 more minutes, or until the meatballs have a thick glaze of sauce of them. Stir in the parsley and the reserved bacon, then serve over mashed potatoes!

POT ROAST MEATBALLS READY IN 15 MINUTES

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Form the Meatballs Combine ground beef, seasoning blend, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.Form mixture into eight golf ball-sized meatballs. 2 Cook the Meatballs Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add meatballs to hot pan and stir occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes.After 10 minutes, add demi-glace and 1/4 cup water to pan and cook until slightly thickened, 1-2 minutes.While meatballs cook, cook Brussels sprouts. 3 Cook the Brussels Sprouts Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add Brussels sprouts to hot pan and stir occasionally until tender and browned, 10-12 minutes.Season with 1/4 tsp. salt and a pinch of pepper. 4 Finish the Dish Plate dish as pictured on front of card, spooning sauce from pan over meatballs. Bon appétit!

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.