Best Venision Or Beef Meatballs With Gravy Oamc Recipes

HEALTHY MEATLOAF & MEATBALLS WITH GRAVY OAMC

Steps:

• Position oven racks near the center of the oven to allow room for the two pans.
• Preheat oven to 450°F Line 2 jelly roll pans (low-sided baking pans) with foil; spray with a cooking oil spray, such as Pam.
• In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef. A stand mixer with a paddle blade on low speed makes quick work of it.
• At this point, you can form the meat mixture into one meatloaf and meatballs as I do, or all meatballs or two meatloaves as you wish. Meatloaf should be formed directly on a jelly roll pan. Shape it into an oval about 3" high. Please don't use a loaf pan. Cooking it in a loaf pan will result in a steamed texture. Cooking it in an open pan will allow a nice brown crust to form.
• Spray top and sides of meatloaf with Pam.
• Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
• Remember, this contains poultry, it MUST be well done. When done, remove to a platter, slice and serve with gravy. To freeze, slice, allow to cool and wrap individual slices airtight. Thaw before re-heating.
• While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. A small ice cream style scoop works well and makes uniform sized balls. Place the balls on a jelly roll pan. Spray meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F). Freeze meatballs on the pan, after they are frozen, remove to a ziptop freezer bag.
• To serve, combine gravy ingredients in a large saucepan. Bring to a boil, reduce to a simmer. Bring a large pot of water to a boil, add frozen meatballs and simmer for 7-10 minutes, then drain and add to gravy. Good with noodles.

SPAGHETTI AND VENISON MEATBALLS (OAMC)

Steps:

• in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
• in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
• add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
• make into balls that suit your size.
• fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
• bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
• put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
• serve with garlic bread and a crisp salad a little vino if ya want.

VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)

Steps:

• mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
• Scoop out 1/4 cup meat and make into a round thick patty like ball.
• *You really don't want it in a ball shape but more like a patty that is really thick*.
• In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
• Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
• Remove to a large pot--no need to drain and don't drain pan between each set of patties.
• Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
• Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
• Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
• Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
• Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
• This mixture should turn VERY Dark brown!
• Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
• Thicken gravy with cornstarch and water if desired.
• Serve over rice or potatoes.
• Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.

EASY ALL-IN-ONE CROCK POT MEATBALLS WITH GRAVY & NOODLES

Steps:

• Put first 8 ingredients in crock pot and cook on low for 4 hours turn heat up to high, when heated to a boil add noodles and cook for 1 more hours then stir in sour cream
• and allow to heat through.

MONGOLIAN BEEF MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
• Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
• Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
• For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
• Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
• For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.