Ovenmeatballsandgravy Recipes

OVEN MEATBALLS AND GRAVY

Steps:

• Cube french bread and soak in milk about 10 minutes or until soft.
• Crumble meat in large bowl and add eggs, onion, garlic Italian seasoning, salt and pepper.
• Squeeze milk out of bread and crumble bread into meat mixture.
• Mix well.
• Shape into balls and roll in bread crumbs.
• In dutch oven, heat olive oil.
• Brown meatballs in batches, turning to brown all sides.
• After browning, drain off all but about 1 tbsp oil and add butter and beef broth to pot.
• Add meatballs back in.
• Cover and bake in a 350 oven for 45 minutes-1 hour.
• When meatballs are done-- remove to platter and keep warm.
• Add cornstarch to the beef broth (I pour about 1/2 cup of broth into measuring cup and add the cornstarch, then pour back into pot).
• Bring to a boil over medium heat and cook, stirring until thickened for gravy.
• Serve over meatballs.

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 & 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.