Swedish Meatballs with Mushroom Gravy
This recipe is loosely based on the pork meatballs with mushroom gravy recipe from my book The Food Lab (which you can get here:
They are far larger than true Swedish meatballs, but the basic idea is the same. Also, I added a mushroom gravy, because I had some mushrooms and I like mushroom gravy.
If someone takes the time to transcribe the recipe I’ll pin it up top.
5-Star Sausage Gravy with Ree Drummond | The Pioneer Woman | Food Network
There's no cozier brunch recipe than buttery biscuits topped with creamy sausage gravy.
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Sausage Gravy
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 12 servings
Ingredients
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
Directions
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
Cook’s Note
This recipe can be easily doubled to serve 24.
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5-Star Sausage Gravy with Ree Drummond | The Pioneer Woman | Food Network
My Secrets for the Best Oven Baked Italian Meatballs
These Oven Baked Meatballs are a classic recipe that’s been in my family for years. Baking these meatballs makes the process easier, less messy and healthier. If you’re looking for a great Italian baked meatball recipe, you’ll want to try these!
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✅ RECIPE INGREDIENTS
1 cup seasoned bread crumbs
1/2 cup milk
3/4 pound ground beef
3/4 pound ground pork
1/2 pound ground veal
1/4 cup yellow onion, grated
4 cloves of garlic, finely minced
2 eggs
1 cup grated parmesan cheese
2 teaspoons Worcestershire sauce
1 1/2 teaspoons All Purpose Seasoning Blend
1 teaspoon Italian Seasoning Blend
✅ OTHER RECIPES MENTIONED IN THIS VIDEO:
House Seasoning Blend:
Caesar Salad Recipe:
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Spaghetti and meatballs
Thanks to Skillshare for sponsoring this video! The first 1,000 people who click this link will get two free months of Skillshare Premium:
***RECIPE, SERVE 3-4***
1 lb (453g) ground beef (I like chuck)
1/3 cup (20g) breadcrumbs
1/3 cup (20g) grated pecorino or parmesan cheese, plus more for garnish
milk
1/2 tsp salt (or more)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
black pepper
olive oil
1 tbsp tomato paste
1 28 oz (800g) can crushed tomatoes
1/2 lb (225g) dried spaghetti
parsley or basil
Cover the breadcrumbs in milk and let them soak a minute. Put the beef, grated cheese, salt, garlic powder, onion powder, cayenne pepper, and a lot of black pepper in a bowl. Lift the bread crumbs out of the milk (and squeeze some milk out if you want the meatballs firmer) and put them in the meat mixture. Gently mix the meat mixture together with your fingertips until just combined — the mixture should not be totally homogenous. Roll the meat into balls about 2 cm wide. Ideally, let them sit covered and refrigerated for a while, even overnight.
Heat olive oil in a wide pan on moderate heat. Put in the meatballs, and cooking until the first side is browned. Carefully push the meatballs off the pan surface and try to brown the other sides as much as possible, taking care to not let the fond in the pan burn.
Put in the the tomato paste and fry it for a moment. Put in the crushed tomatoes and deglaze the pan. Stir frequently for 10-20 min until the sauce has reduced to your liking. Right before you eat, mix a little grated cheese and chopped herb into the sauce before tasting to see if it needs more salt.
Boil the spaghetti in salted water until almost done. Drain it and mix it into the sauce and meatballs, adding some of the cooking water if the sauce isn't liquid enough for you. Put it on a plate and top with more grated cheese and fresh herb.
HOW TO MAKE A PERFECT GRAVY - by @pinoyfoodfusion #shorts
How to make a Perfect Gravy
Ingredients:
- butter
- flour
- seasoning powder
- water
- ground black pepper
- cornstarch - as a thickening agent
Procedure:
- using a skillet, mix in equal amount of butter and flour to make a roux, stir until brown in color, now add water, ground black pepper, and powdered seasoning, reduce the sauce and adjust to taste, you can use cornstarch to thicken the sauce.
Happy cooking!
#bobimsgoodfood #gravy #homecooking
Betty's Cocktail Sausage Meatballs in Sauce
Betty demonstrates how to make Cocktail Sausage Meatballs in Sauce. This is great for an appetizer or party, also for potluck dinners. The meatballs should be served warm, and you may want to double or triple the recipe and keep the meatballs on LOW in a slow cooker while they are being served.
Cocktail Sausage Meatballs in Sauce
1 pound hot or mild pork sausage, cut into chunks
2 eggs, well beaten
1/3 cup herb-seasoned stuffing mix
½ teaspoon rubbed sage
½ cup water
¼ cup ketchup
¼ cup chili sauce
2 tablespoons light brown sugar, firmly packed
1 tablespoon soy sauce
1 tablespoon white vinegar
In a large bowl, use a mixer on medium speed to blend together 1 pound hot or mild pork sausage, 2 beaten eggs, 1/3 cup herb-seasoned stuffing mix, and ½ teaspoon rubbed sage until well blended and smooth. Shape into approximately 2 dozen 1-inch balls. Brown sausage balls in a large non-stick skillet over medium heat. Drain sausage balls on paper toweling. Pour drippings out of skillet and discard. Wipe skillet clean with paper toweling. To the skillet, add ½ cup water, ¼ cup ketchup, ¼ cup chili sauce, 2 tablespoons firmly packed light brown sugar, 1 tablespoon soy sauce, and 1 tablespoon white vinegar. Stir until well-combined. Return cooked sausage balls to skillet. Bring to a boil. Reduce heat and place a sheet of aluminum foil loosely over top of skillet. Simmer 20 minutes, or until sauce thickens, stirring every 5 minutes. Pour into a nice serving dish and serve immediately or refrigerate or freeze. When ready to serve, reheat and place in crock pot on LOW to keep meatballs and sauce warm while serving. I hope you enjoy this recipe! --Betty :)
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