Best Meatballs And Gravy Campania Style Recipes

SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY

Steps:

• In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.
• In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
• When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
• Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.
• Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
• Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

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.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

MEATBALLS AND "GRAVY" -- CAMPANIA STYLE!!

Steps:

• It's preferable to use the stale bread rather than the bread crumbs.
• Break it up and soak it in warm tap water until is starts to soften.
• Squeeze it with your hands to get out excess water, then"smush" it with your fingers.
• Use the lesser amount of milk if using the wet stale bread.
• Use the greater amount if using the bread crumbs.
• Mix all the meatballs ingredients well.
• Form into balls about 1 1/2 inches in diameter.
• Slightly flatten each meatball.
• Brown very well in hot oil on both sides.
• (Can also be baked on an oiled pan in a 425 degree oven. Need to be turned to brown both sides).
• Add the gravy ingredients to a large pot and add the browned meatballs.
• Bring to a gentle boil then simmer.
• 1 1/2 hours is probably enough, but the longer, the better.
• Even better heated over the next day.
• *You can also add Italian sausage to this.
• Brown it well in the same pan in which you've browned the meatballs then add to the gravy pot.
• You need to probably simmer the sauce for AT LEAST 1 ½ hours if you add sausage to make sure the sausage is cooked through.

SCANDI-STYLE MEATBALLS WITH GRAVY

Steps:

• Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.
• Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.
• Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.
• Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.
• Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.