Best Simple Baked Meatballs With Rice Gravy Recipes

OVEN BAKED MEATBALLS RECIPE

Steps:

• Preheat oven to 400 degrees and grease a large baking sheet or a casserole dish.
• In a large bowl combine ground beef, panko, eggs, salt, pepper, garlic powder, onion powder, red pepper flakes (if using). Stir with a large spoon or spatula, then use clean hands to mix the ground beef until all ingredients are well incorporated.
• Use a 1/4 cup cookie scoop (or a 1/4 cup measuring cup) to portion out the beef mixture. Roll each into a tight ball and place on prepared baking pan 2 inches apart.
• Transfer to preheated oven and bake for 25 minutes.
• Serve over mashed potatoes or pasta with your favorite marinara sauce or my easy beef broth brown gravy (see note).

SIMPLE BAKED MEATBALLS WITH RICE & GRAVY RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F. Spray a 9 x 13" baking dish with cooking spray and set aside. In a large bowl, stir together ground meat, soy sauce, Worcestershire sauce, chili powder, onion powder, and garlic powder. In another bowl, whisk together cream of mushroom soup and chicken broth. Add rice, and stir. Pour the rice mixture into the prepared baking dish. Using a medium disher or a tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit. Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15 to 20 minutes until meatballs are cooked through and most of the liquid is absorbed.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

MEATBALL RICE AND GRAVY

Steps:

• defrost and season ground meat.add bread crumbs to help meatballs stick. roll into meatballs.
• roll meatballs into flour.
• heat oil in skillet and add floured meatballs.
• brown meatballs well on all sides. (its good that some of the flour sticks to the bottom of the pan. you don't want to burn them but this buildup will add to the gravy.).
• add just enough water to cover meatballs.
• add 1/2 envelop of soup mix.
• add couple of shakes of Worcestershire sauce.
• stir and scrap bottom of pan until mixture thickens.
• serve on top of rice and enjoy.
• *if you need more gravy add other 1/2 of soup mix and water. or if its not thick enough add some cornstarch.

WILD RICE MEATBALLS IN MUSHROOM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
• Bake in preheated oven until brown, about 15 minutes.
• Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
• Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.