Debz Meatball, Gravy & Rice. The Best Meatballs Gravy Recipes on Yummly Meatballs And Gravy In Seconds, Sausage Gravy, Classic Meatballs & Gravy. Which kind of meat would you like in the recipe?
Once butter is melted, stir in flour, nutmeg, and allspice until it forms a paste. Beef meatballs, seasoned with aromatic spices - nutmeg and allspice in a thick gravy sauce, served with homemade cranberry sauce. This Recipe is meant for Boy Scouts. You can cook Debz Meatball, Gravy & Rice using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Debz Meatball, Gravy & Rice
- Prepare 15 of Meatballs (frozen or fresh).
- It's 1/2 of Onion.
- You need 1 box of Sliced mushrooms.
- It's 2 cup of Chicken broth.
- Prepare 3 tbsp of Lipton onion seasoning.
- Prepare 3 tbsp of Flour.
- It's 1 of Steamed rice.
- It's 1 of Zucchini (optional).
- You need 5 of pats of Butter.
Let me know how you enjoyed your Meatballs in Gravy! Send a photo of your meal so I can add it here. Heat pan on medium with olive oil and butter. When gravy is thickened add the finished meatballs to reheat.
Debz Meatball, Gravy & Rice instructions
- VEGGIE PREP: I bought a package of already sliced mushrooms so no slicing needed. You'll be sauteeing the mushrooms so they will shrink in size so no need to chop the mushrooms small (unless that's what you prefer). Chop your garlic and slice onions, set aside. My zucchini was on its way out so I chopped up those and will add to the dish..
- COOKING PREPPED VEGGIES: Heat pan on med to med high with 2 tablespoons of butter. Once melted, add garlic then mushrooms. Sautee for about 10 mins. They will have shrunken by then and maybe a bit carmelized. Put another pat of butter in the pan with mushrooms and add onions. Sautee until the onions are soft, but not mushy - about 10 mins. I put in my zucchini in at the same time with the onions. Sautee everything together. When sauteed and carmelized, set aside in glass dish or bowl until the gravy is ready.
- MAKING THE GRAVY: Using the same pan that you sauteed veggies, heat 2-3 pats of butter on med high. Once melted, add flour to begin your roux. Mixing flour and melted butter with a whisk, brown flour for about 5 mins. The longer you cook the flour in butter, the darker the flour will get. If you like light colored gravy, no need to saute for 5 mins. I like my gravy dark plus cooking it longer cooks out the flour taste..
- Add onion soup mix to the roux then immediately and slowly add the broth while mixing with the whisk. Continue to whisk the liquid and make sure there are no flour chunks. Bring temp down to med, allow to simmer and occasionally whisk for the next 3-4 min. If your gravy is too thick, add additional broth in 1/2 cup increments. If it looks like you have too much liquid, allow sauce to simmer longer..
- Turn temp down to med low and add sauteed veggies and meatballs to the gravy. Allow to gently simmer for about 20 min or untill the meatballs are hot and cooked through..
- Put rice on your plate and top with the meatball/gravy mixture. Top with chopped chives and sliced bread. Throw in some hot sauce for heat. ENJOY!.
Stir in sour cream and heat through. Garnish with fresh thyme and parsley if desired. Swedish Meatball Gravy recipe: I use frozen meatballs and cook them in this gravy and the results are finger licking good!!! Meatballs are easy to make the Paleo way, a little almond flour can hold just about anything together - it's all about proportions. Pour the gravy over the meatballs and bring to the boil.