Easy Skillet Meatballs And Gravy 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.

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 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.

EASY SKILLET MEATBALLS AND GRAVY

Steps:

• Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, in large skillet, combine all remaining ingredients except parsley; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until meatballs are thoroughly heated, stirring occasionally.
• Serve meatballs with sauce over linguine. Sprinkle with parsley.

EASY MEATBALLS IN DIJON GRAVY

Steps:

• In a large bowl, mix together all of the meatball ingredients until fully combined. Form meatballs with the meat mixture with your hands or a scoop. Place meatballs on a baking sheet; place in the freezer for 5-10 minutes. Heat oil on a large skillet; brown the meatballs on all sides until the meatballs are cooked through; remove from the saucepan; set aside. Melt butter in the skillet; whisk flour in until medium brown. Pour in the broth/stock; simmer until thickened. Add in milk and mustard; simmer until thick and creamy. Place meatballs in the sauce; cook until the meatballs are heated through. 6-8 servings.

EASIEST EVER MEATBALLS AND GRAVY OVER RICE

Steps:

• Place ground sausage in a bowl. Spray medium skillet with cooking spray and heat over medium-high heat.
• Scoop sausage with a medium disher (or cookie scoop) directly into the hot skillet. (If you don't have a disher, form rounded tablespoons of meat into balls by hand.)
• Cook meatballs about 5 minutes until brown on one side, then use tongs to flip. Cook an additional 5-7 minutes until cooked through. Transfer meatballs to a clean bowl.
• Reduce heat to medium, and add flour and oil to the skillet, whisking together until smooth. Cook 2-3 minutes until flour mixture starts to brown, then very slowly add broth, about ¼ c. at a time, whisking constantly. Stir in milk, and bring gravy to a low boil.
• Return meatballs to the gravy, and spoon gravy over the meat. Simmer for a few minutes before serving over cooked rice.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

EASY SKILLET MEATBALLS & GRAVY

Steps:

• Saute onions and mushrooms in skillet with a little bit of oil until cooked.
• Add tomato sauce, cream of mushroom soup, parsley and salt & pepper to taste. Stir to combine thoroughly and then add meatballs.
• Simmer until meatballs are heated through, stiring occasionally.
• Serve over hot noodles.