Debz Meatball, Gravy & Rice. Meatballs and Gravy. "CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! Meatballs make a wonderful family meal with noodles.
The coffee really adds flavor to the gravy. Posted to KitMailbox Digest by Leon & Miriam Posvolsky. The Best Meatball Gravy Sauce Recipes on Yummly You can cook Debz Meatball, Gravy & Rice using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Debz Meatball, Gravy & Rice
- Prepare 15 of Meatballs (frozen or fresh).
- It’s 1/2 of Onion.
- It’s 1 box of Sliced mushrooms.
- Prepare 2 cup of Chicken broth.
- Prepare 3 tbsp of Lipton onion seasoning.
- You need 3 tbsp of Flour.
- You need 1 of Steamed rice.
- Prepare 1 of Zucchini (optional).
- Prepare 5 of pats of Butter.
Learn how to make a Swedish Meatballs recipe! I hope you enjoy this easy Swedish Meatballs recipe! Heat pan on medium with olive oil and butter. When gravy is thickened add the finished meatballs to reheat.
Debz Meatball, Gravy & Rice instructions
- VEGGIE PREP: I bought a package of already sliced mushrooms so no slicing needed. You'll be sauteeing the mushrooms so they will shrink in size so no need to chop the mushrooms small (unless that's what you prefer). Chop your garlic and slice onions, set aside. My zucchini was on its way out so I chopped up those and will add to the dish..
- COOKING PREPPED VEGGIES: Heat pan on med to med high with 2 tablespoons of butter. Once melted, add garlic then mushrooms. Sautee for about 10 mins. They will have shrunken by then and maybe a bit carmelized. Put another pat of butter in the pan with mushrooms and add onions. Sautee until the onions are soft, but not mushy – about 10 mins. I put in my zucchini in at the same time with the onions. Sautee everything together. When sauteed and carmelized, set aside in glass dish or bowl until the gravy is ready.
- MAKING THE GRAVY: Using the same pan that you sauteed veggies, heat 2-3 pats of butter on med high. Once melted, add flour to begin your roux. Mixing flour and melted butter with a whisk, brown flour for about 5 mins. The longer you cook the flour in butter, the darker the flour will get. If you like light colored gravy, no need to saute for 5 mins. I like my gravy dark plus cooking it longer cooks out the flour taste..
- Add onion soup mix to the roux then immediately and slowly add the broth while mixing with the whisk. Continue to whisk the liquid and make sure there are no flour chunks. Bring temp down to med, allow to simmer and occasionally whisk for the next 3-4 min. If your gravy is too thick, add additional broth in 1/2 cup increments. If it looks like you have too much liquid, allow sauce to simmer longer..
- Turn temp down to med low and add sauteed veggies and meatballs to the gravy. Allow to gently simmer for about 20 min or untill the meatballs are hot and cooked through..
- Put rice on your plate and top with the meatball/gravy mixture. Top with chopped chives and sliced bread. Throw in some hot sauce for heat. ENJOY!.
Stir in sour cream and heat through. Serve the meatballs over noodles to soak up every drop of the savory mushroom and onion gravy. Place on prepared rack over baking sheet. Seriously guys, this'll put anything you might find at Ikea to shame. Ground beef, bread crumbs, eggs, parmesan cheese.
