Comfort Essentials Meatballs With Mushroom Gravy Recipes

Steps:

• In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms. , Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE MEATBALLS
• 4. Okay, the meatballs are totally up to you...they could be store bought, or homemade. But, in my opinion, homemade is the way to go. Here is my go to meatball recipe, given to me by my Aunt Josephine: https://www.justapinch.com/recipes/main-course/pork/delicious-beef-pork-meatballs.html?r=12 Whatever recipe you choose, precook the meatballs and keep them nice and warm.
• 5. THE MUSHROOM GRAVY
• 6. Add the bacon to a sauté pan, and cook over medium heat, until cooked, but not crispy.
• 7. Add the butter to the pan.
• 8. When the foaming subsides add the mushrooms.
• 9. Sauté until the mushrooms have given up their moisture, and are slightly browned, about 6 to 8 minutes.
• 10. Add the garlic, cayenne, basil, and oregano, and then sauté for 2 minutes.
• 11. Make sure to keep the pan active, so that nothing burns.
• 12. Chef's Note: At this point you can stop the recipe; ignore the wine and cream, and serve these mushrooms over a nice burger or steak. However, if you want the gravy, please continue :-)
• 13. Mix the wine with the cream, and then add it to the pan. Continue stirring until the liquid is reduced by half, about 4 to 6 minutes.
• 14. Taste the sauce, and then add a small amount of salt & pepper, (if necessary) and then taste again.
• 15. Chef's Note: Salt & taste... Salt & taste... our instructor would say to us... How can you hope to be a chef, if you don't taste your work?
• 16. Take the pan off heat.
• 17. Chef's Tip: Although the dynamics of the sauce will change, if you're opposed to wine, you can substitute a good chicken stock (not broth).
• 18. PLATE/PRESENT
• 19. Place some good mash taters or wide egg noodles on a plate, top with 3 or 4 meatballs, and then cover with the mushroom sauce. A few slices of bread would not be amiss. Enjoy.
• 20. Keep the faith, and keep cooking.

Steps:

• In a large bowl mix together all the dry ingredients(Onion Soup mix, bread crumbs & garlic salt) then add in the wet ingredients(water or beef broth, Worcestershire sauce & egg) mix together then add in the ground beef and incorporate all the ingredients together mix well.
• Now make meatballs about the size of your palm(maybe about 2 inches round) place all the meatballs in a large skillet and cook at medium high heat until cooked all the way through and browned on all sides.
• Once your meatballs are completely cooked keep the heat at medium high and then add in your water. The water will deglaze the bottom of your pan then add in the 2 cans of Cream of mushroom soup and mix it in with the water stirring until becomes a gravy. Turn the heat down to medium low and cover the skillet and cook until gravy is heated through.
• Serve with Mashed potatoes spoon the gravy over the meatballs and the potatoes! ENJOY =).

Steps:

• Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn't enough to moisten all the bread) and let soak for 20 minutes.
• Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
• Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
• Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
• Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.

Steps:

• Mix together the meatball ingredients (listed at the top) and form 2.5-3 inch meatballs. put them in an oven acceptable baking dish.
• Pour the mushroom soup into a pan, use the soup can to measure out 1/2 can of water, and 1 can of milk.
• Put the water and milk in the saucepan.
• Stir these three ingredients over medium heat, until all the lumps are out, and the gravy is smooth.
• Pour the gravy over the meatballs,
• cover the dish with aluminum foil and cook the meatballs at 350 degrees for one hour (depending on your oven, you might want to break one open to assure its done)
• Serve with mashed potatoes and steamed veggies!