Meatballs in Beef Gravy

I’m a meat and potatoes kind of girl.  And gravy, well, that just puts it over the top for me!  Gravy makes everything that much better. Like bacon, or something being deep fried. You hear gravy and you just have to go with that option!  This is no exception to the rule. And sorry my friends, this just isn’t one of those healthy dishes. But I know you weren’t expecting that, what with “meatballs” and “gravy” in the name. So, let’s all sit back, ignore the calorie / fat content and just enjoy!

Ingredients:

2 Tbs olive oil
1 Tbs butter
1 small chopped onion (time saver: use frozen or pre-chopped in the produce section)
8 oz sliced mushrooms (time saver: buy the pre-sliced mushrooms in the produce section. Go with your favorite.)
5 Tbs all-purpose flour
1 pinch cayenne (I omitted because my kids are still getting used to spicy heat)
2 cups low-sodium beef broth
3 tsp Worcestershire sauce (this ingredient adds such a rich flavor to almost everything, even Checks mix!)
3 Tbs ketchup
2-4 tsp beef bouillon powder (I didn’t have the powder, so I used the jarred “Better than Bouillon”, you’ll want to go with the least amount as it tends to get salty)
1/4 tsp fresh ground black pepper
1/4 cup sour cream
kosher salt (option and to taste)

For Meatballs:

1 lb ground beef (mix what you like, chicken, turkey, pork)
1 egg, lightly beaten
1 Tbs minced garlic (time saver: buy the jarred minced garlic)
1/3 cup milk
1/3 cup dried bread crumbs (I used Italian seasoned to add more flavor)
1/3 cup grated Parmesan (or more, you can never have too much cheese)
1 1/2 tsp season salt (I use Lawry’s)
1/2 tsp fresh ground black pepper
2 tsp dried parsley flakes (such as Litehouse)

Preparation:

Mix all meatball ingredients in a large bowl. Shape mixture into 1″ balls.

Heat oil and butter in large skillet over medium-high heat (be sure to use a deep skillet to hold in the gravy with the meatballs). Add meatballs in two batches and brown until just about cooked through, turning frequently for even browning.

To skillet, with about 3 tbs of fat remaining, add onion and saute until softened, scrape any brown bits that have accumulated in the skillet.  Add mushrooms and cooking, stirring until softened.  Add flour, stir 1 minute.

Slowly add beef broth, bring to a boil whisking constantly until smooth, bubbly, and thickened. Add Worcestershire sauce, ketchup, and black pepper; bring to a simmer.  Add beef bouillon powder or ‘Better than Bouillon’ and ketchup (can add more if desired).

Add meatballs and simmer, uncovered, 20-25 minutes.  Stir frequently. Season with salt to taste if needed.

At the end of cooking, stir in sour cream until combined and heated through.  Serve over mashed potatoes, pasta, or rice.

Wine Pairing Suggestions:

Cabernet Franc
Cabernet Sauvignon
Malbec
Merlot
Sangiovese

Serves 4 medium portions

Total time: 1 hour

Serves4

Derived from: Kittencalskitchen / Food.com

Busy Mom’s Spaghetti & Meatballs

Do you ever feel like, when you are working away, that you are just going to topple over onto your desk in a heap, asleep so fast that as your head makes contact a dribble of spittle has already appeared?  That is how the last month to month and a half has been for me.  We’ve had major construction going on in the 2nd most important area of our house, the family room.  This was due to a large flood on Christmas morning (Yeah!  Merry Christmas!!).  So we’ve been dealing with that, in a small part, since then.  But when the construction finally started, well, it’s just been tiresome.  While our general contractor has been amazing at keeping everyone on schedule, I’m just over it, you know.  I’m ready to have that room opened to the rest of the house again.  I’m ready to have a laundry room again (something I’d never in my life thought I’d be excited about, a new laundry room).  I’m ready to have that 3rd bath available downstairs, as opposed to a 5 and 6 year old trying to race upstairs to pee when they’ve been outside playing with ladybugs and refused to “listen to their bodies”.  And at the tail end of this endeavor has been . . . dun, dun, dun . . . daylight savings.  “Come everyone, let’s Spring Forward!” I can clearly hear a very cheery Mother Nature shouting.  I want to shout back, not so cheerily, “Let’s all put our freakin’ happy faces on as our internal clocks get all screwed up!”  Sorry, I’m a grump today.  This is the perfect dinner for a grump to make.  It comes together quickly and painlessly.  And none of it would have been possible without my little sous chef!

My Sous Chef!

My Sous Chef!

 

Ingredients:

8 oz spaghetti
1 Tbs olive oil (go easy on olive oil because the sausage will have plenty of oil when cooked)
1 small onion, diced
3 cloves garlic, minced
1 Tbs Italian Seasoning (or any favorite herb, oregano, thyme, etc.)
Salt and pepper to taste
1 cup beef broth (can sub with chicken)
2 cups pureed tomato
1 lb sausage meat (you can buy sausage links and remove the casings, luckily I found a package of bulk sausage meat prepared by the butcher)
Parmesan
1 bunch fresh basil (optional, I didn’t have on hand so I omitted)

Preparation:

Bring a large pot of water to boil for spaghetti.  While spaghetti cooks, prepare sauce.

Add 1 Tbs olive oil to large pan heated over medium-high.  When oil is hot, add onions and garlic, stirring to coat.  Add Italian seasoning.  Stir in salt to taste.  Cook for 8 to 10 minutes, or until the onions begin to soften.  While onions cook, use sausage meat and form small balls.

Add stock, scraping up any bits from bottom of pan.  Add tomato puree and bring to a boil.  Reduce heat and simmer for about 5 minutes.    Add meatballs into tomato sauce and simmer until fully cooked, about 10 – 12 additional minutes.

Serve over spaghetti and top with fresh grated Parmesan and a handful of torn basil.  Serve with hot crusty bread.

Wine Pairing Suggestions:

Barbera
Chianti
Malbec
Pinot Noir
Sangiovese

Serves 6

Cooking time: About 40 minutes

Busy Mom's Spaghetti & Meatballs

Busy Mom’s Spaghetti & Meatballs

*Original Serves-4 Recipe