Add the onions, bread crumbs, parsley, egg, milk, Worcestershire sauce, salt, garlic powder, and pepper. Meanwhile, Make the Sauce: Add the flour, paprika, garlic powder, and pepper to the same skillet used for cooking meatballs.
To serve, stir the sour cream into the meatball sauce, cover and heat through. Serve the meatballs with the gravy over egg noodles or mashed potatoes.
If it isn't stale, put the slices of bread in a 300 F oven until slightly crusty. Rip the slices into pieces and fill your processor about halfway full and pulse on/off until you get the size crumb you like.
An easy crackpot meal that my family enjoys. I have added fresh mushrooms and cooked onions to the mixture and enjoyed it that way too.
This simple six-ingredient recipe for crackpot meatballs and gravy tastes fabulous served over mashed potatoes, hot rice, or buttered egg noodles. Choose whichever protein you prefer, including turkey, beef, chicken or a combination of meats for the meatballs.
Vegetables like baby carrots and green beans or extra seasonings such as chopped onion and minced garlic would all be a delicious and healthy addition. For a complete dinner, serve this dish with a green salad tossed with mushrooms and grape tomatoes and drizzled with a tangy dressing.
Serve them with small toothpicks and mini plates so your guests can eat a few as they mix and mingle. For an extra kick, add cranberry sauce and a little of horseradish to the bread.
2 pounds frozen cooked meatballs 1 (10-ounce) can condense cream of mushroom soup with roasted garlic 1 cup water 1 (1.2-ounce) package dry turkey gravy mix 1 teaspoon dried marjoram 2 bay leaves The Spruce Eats / Katarina Runic Place the frozen meatballs in a 4 to 5-quart crackpot.
The Spruce Eats / Katarina Runic Add the condensed soup, water, dry gravy mix, thyme, and bay leaves and stir gently. The Spruce Eats / Katarina Runic Remove and discard the bay leaves before serving.
Make a batch of lemon tahini dressing first, then add chick peas and presto, hummus! They are deliciously nutty with a noticeable banana and oat flavor that is even better with a drizzle of peanut butter.
You can feel good about eating this all-natural blueberry chia jam that is free from refined sugar and preservatives. Turns out you don’t need culinary skills to make magic happen, or even yeast.
This Sweet Potato Salad with avocado, tomato, onion, lime and cilantro is SO easy to make and is guaranteed to be a huge hit in any group! A fresh and bright side dish for both Mexican and Asian cuisine.
This easy ratatouille recipe is a classic summer French stew filled with vibrant, colorful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.
In a large saucepan, prepare brown gravy according to package directions Stir soup, consommé, and onion powder into gravy until smooth.
Drain the grease well and place the meatballs into the bottom of a large Crock Pot. There isn’t one right answer to this question as it all depends on your beef and the recipe that you are making.
There are many reasons why you do and don’t have to cook meatballs before putting them into your crock pot. If you have super lean ground beef, you don’t have to precook your meatballs before placing them into the crock pot, however you are definitely going to miss out on that browned flavor.
If you are using regular ground beef, you WILL end up with a greasy dish. If you have a creamy sauce with fatty ingredients like this one (butter and cream) you should precook your meatballs.
It’s not longer a chef’s secret that browning infuses your dish with a depth of flavor that can’t be missed. You can use frozen pre-made meatballs in this recipe as well and those tend to be very low in fat and precooked.
Do not put the cream into the sauce until you are ready to serve, dairy will curdle when heated all day. Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank.
The Prairie Table Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together Over medium high heat, fry the meatballs until they are golden brown on all sides.
Drain the grease well and place the meatballs into the bottom of a large Crock Pot. Add in the garlic and fry for 1-2 minutes until browned and fragrant.
Stir and scrape any browned bits off of the bottom of the pan for extra flavor. Serve the meatballs with the mushroom gravy poured over top.
Calories: 341kcal, Carbohydrates: 15g, Protein: 30g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 143 mg, Sodium: 694 mg, Potassium: 892 mg, Fiber: 1g, Sugar: 2g, vitamin A: 410IU, vitamin C: 1 mg, Calcium: 66 mg, Iron: 4 mg All calories and info are based on a third party calculator and are only an estimate.
Karyn Johnston I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies.