If you love gravy and meatballs and I bet you can agree with me that these two components put together, would make a formidable and delicious force.
Number one comfort food on my list, gravy, I literally smother it over my roast dinner. Everything on my plate from the meat to the mashed potatoes or roast potatoes and veggies must be covered with some rich homemade gravy.
My husband thinks I am some sort of a nutcase when I pour gravy over boiled rice. I believe I am not alone on this, it is a great combination!
This meatball and gravy recipe is similar to the good old Swedish meatballs (recipe coming soon). I swapped some of the ingredients and did not add cream to the gravy. I have had a few meals with heavy cream recently that my body is telling me I need break.
INGREDIENTS
Meatballs ingredients
- 500 g (1.1lb) lean ground beef
- 2 Sliced bread crust off then cut or tear into smaller cubes
- ⅓ cup milk any type of milk would work for this recipe.
- ⅓ cup onion grated
- 1 teaspoon salt or as needed.
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ tablespoon herb de provender
- 1 egg
- 2 tablespoon olive oil or any other cooking oil
Gravy ingredients
- 450 ml low sodium beef stock or as needed
- 2½ tablespoon flour
- 40 g butter
- ½ tablespoon onion powder
- 1 tbsp dark soy sauce
- Salt and pepper to taste
- ½ teaspoon Cayenne pepper optional
INSTRUCTIONS
- Make the meatballs: to a large mixing bowl, add sliced bread, grated onions, milk and mix to combine. Leave to soak for about 5 minutes. mix again making sure the bread is completely soaked and a paste-like is formed from the mixture.
- To the same bowl, add ground beef, egg, salt and pepper, garlic powder, Worcestershire sauce and herb de Provence. Gently mix until well combined, please note that you are mixing to combine, do not knead the mixture in the process otherwise, the meatballs will be tough.
- Using a spoon, ice cream scoop or your hand, scoop the mixed ground beef and shape it into round balls. You should have between 18 to 22 meatballs. (I place the meatballs on a lined baking tray to avoid sticking)
- Heat up olive oil on medium-high heat, carefully add the meatballs to the hot oil and cook on all sides until golden brown. You may have to cook the meatballs in batches if need be. Transfer the meatballs to a plate and set them aside.
- Make the gravy: Still using the same pan, add butter and melt, stir in the flour into the melted butter and cook for about 30 seconds. followed by the beef stock, stir to combine, the sauce will begin to thicken at this point. Reduce the heat and continue to cook for another 2 minutes, stir in onion powder, cayenne pepper, soy sauce and season with salt (if need be)Note: add water to the sauce if it is becoming too thick.
- Return the cooked meatballs into the sauce, spoon the gravy over it and cook for another 3 minutes so that the flavours from the meatballs can infuse into the gravy. Take it off the heat, garnish with some chopped parsley. Spoon generously, over some creamy mashed potatoes, enjoy!
