Brown Gravy Porcupine Meatballs Recipes

Steps:

• In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Steps:

• In a large bowl mix ground beef, rice mixture from Rice-A-Roni, half a packet of the seasoning mix from the Rice-A-Roni and the egg. Shape into medium size meatballs.
• Heat a large nonstick skillet on medium high and add oil. Add meatballs and brown on all sides. Turn heat down to medium low, cover with lid, and continue to cook until cooked through, about 7-9 minutes.
• In a large measuring cup or bowl, measure water and add gravy mix. Mix with fork or whisk and add to meatballs in the pan. Turn heat to low, cover and cook 35-40 minutes or until rice is cooked, stirring occasionally and adding additional 1/2 cup water gradually as needed if gravy becomes too thick.
• During the last couple of minutes of cooking, add black pepper. Serve with mashed potatoes, topping with gravy.

Steps:

• In a large bowl add ground beef, beaten egg, Worcestershire sauce, Moore's marinade, dried minced onion, garlic powder, celery seed, salt, pepper, parsley, rice and vermicelli. Mix well, then make into golf ball sized meatballs.
• In a large pot or skillet, brown meatballs on all sides. Remove from pan and pour out the grease.
• Pour beef stock into the hot pot. Make sure you get all the little bits on the bottom stirred up. (deglaze pan) Now, add black pepper, garlic and onion powders and stir. Return meatballs to pot, bring to a boil, reduce heat and cover. Cook for 25 minutes.
• Remove lid, increase heat and bring to a rolling boil. In a cup or small bowl add water and cornstarch and stir. Add this to pot and stir well. Return to boil for a minute. Taste and add salt or pepper if needed. Enjoy !

Steps:

• Preheat oven to 350.
• Mix all ingredients in large bowl except gravy mix.
• (mix will seem very wet, but that's ok).
• Form 24 meatballs and place in baking dish.
• Bake at 350 for 20 mins, then crank oven to 425 for 15 minutes.
• Remove from oven and set aside.
• Make Brown Gravy according to package.
• Put meatballs in crockpot and cover with the hot gravy.
• Simmer in the crockpot for 3-4 hours.

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.