Archive for the ‘MEATBALLS’ Category
Meatballs & Gravy V
I made this from a combination of meatball and gravy recipes to narrow down to a low ingredient count yet great on flavor, for a fairly quick meal. This recipe also uses store bought Thai beef & chicken meatballs.
Ingredients
- 500 grams Thai beef meatballs, (1 lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- 2 cups beef gravy, (I use Bisto)
- ½ cup sour cream
- 1 tablespoon Worcestershire sauce
- hot cooked egg noodles, for serving
Instructions
- Heat a pot of salted water to a boil then add your noodles, amount is up to you. Cook until just tender, drain.
- After starting the noodles, add the meatballs to another medium size pot and add water to cover by 2 inches. Bring to a boil and let meatballs cook until they have expanded and float. Remove from heat and drain.
- After starting the meatballs, to another pot, add the soup, gravy, sour cream, and Worcestershire sauce, and mix together. Place on low heat, stir sauce occasionally.
- When the meatballs are done, and drained, add to the sauce and mix together. Continue heating on low until the egg noodles are done.
- Serve meatballs and gravy over egg noodles, and with a side of veggies, and you have a nice meal. Enjoy.
Meatball Stroganoff
This is a modified recipe based on a social network friend's original recipe, and is based on using store bought Thai beef meatballs and condensed soup. I made this on 5 Oct 2023, and nothing short of perfect, an excellent meal.
Ingredients
- 500 grams Thai beef meatballs, (1 lb)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 250 grams button mushrooms, sliced, (8 oz)
- 2 cloves garlic, minced
- 2½ tablespoons all-purpose flour
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
- salt and pepper, as desired
- cooked egg noodles, mashed potatoes, or rice, for serving, as desired, prepared as needed
Instructions
- Decide what you are going to this over, such as egg noodles, mashed potatoes, or rice and get that started so it is ready when you finish preparing the stroganoff.
- Open the package of meatballs, drain if needed, then add to a saucepan. Add water to cover by 2 inches. Place on high heat and bring to a boil, continue to boil for 1-2 minutes. Drain. (Photo shows the meatballs cooked and just before draining.)
- Heat 1 tablespoon olive oil in a large nonstick pan, when hot, add the meatballs. Sauté, stirring often to lightly brown the meatballs. When they are browned, remove with a slotted spoon to a bowl and set them aside.
- Same pan used to brown the meatballs, heat the remaining tablespoon of olive oil and the butter, when hot, add the mushrooms and garlic. Sauté for 4-5 minutes to soften the mushrooms, stirring them often.
- Stir in the flour and cook for 1 minute.
- Add the soup, water, and mustard, stir to mix together.
- Add the meatballs back to the pan and stir in. Increase heat and allow mixture to come to a boil, then reduce heat and simmer for 5-10 minutes to thicken the sauce.
- Remove from heat, stir in the sour cream, taste and season with salt and pepper as desired.
- Serve over hot cooked egg noodles, mashed potatoes, or rice, enjoy.
Notes
Low cost per serving.
Meat Ball Stew
This recipe is from a cookbook titled Farm Journal's Country Cookbook, printed in 1972. With me being in Thailand, ready made meatballs are not a problem so the ingredients and instructions will reflect meatballs from scratch, Thai store bought, and US store bought. I made this on 31 May 2023 using Thai store bought meatballs.
Equipment
- Casserole (3 quart)
- Oven
Ingredients
For Meatballs from Scratch
- 750 grams ground beef, (1½ lb)
- 1½ teaspoons salt
- ⅛ teaspoon pepper
- 1 egg
- 1 tablespoon minced onion
- ½ cup soft breadcrumbs
For Thai store bought Meatballs
- 750 grams beef meatballs, (1½ lb)
For US store bought Meatballs
- 750 grams frozen beef meatballs, thawed, Walmart or Kroger brands would be perfect, (1½ lb)
Remaining Ingredients
- 1 tablespoon cooking oil
- 3 tablespoons flour
- 1 can diced tomatoes, undrained, (565 g / 20 oz)
- 1 cup water
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon dried basil
- 3 medium potatoes, peeled and diced
- 4 small carrots, peeled and diced
- 1 onion, coarsely chopped
- 1 stalk celery, sliced
Instructions
For Meatballs from Scratch
- In a mixing bowl, add the ground beef, salt, pepper, egg, onion, and breadcrumbs.
- Mix together then form into balls about 3 cm (1 inch) in diameter.
- Heat the oil in a large non stick pan, when hot, add meatballs, working in batches if needed, and brown the meatballs. Removed browned meatballs to a 3 quart casserole.
For Thai store bought Meatballs
- These are refrigerated and not cooked when bought, follow these steps for preparing these meatballs.
- Heat a saucepan of water to boiling, when boiling add the meatballs and cook until cooked through, about 8-10 minutes. Drain meatballs.
- To give the meatballs a little color, heat the oil in a large non stick pan, when hot, add the meatballs, and brown them. Removed browned meatballs to a 3 quart casserole.
For US store bought Meatballs
- Kroger and Walmart Great Value Brands would be perfect for this. These come fully cooked and frozen. Just thaw and heat through in a hot pan with a little oil then drain and place in a 3 quart casserole.
Rest of the Instructions
- While you are browning or cooking the meatballs, go ahead and prep the vegetables. I was out of celery so I just omitted that.
- Once all the meatballs are browned and removed, drain off all but 3 tablespoons of fat, if using the store bought meatballs, just melt in some butter to make the 3 tablespoons of fat. Stir in the flour.
- Add the rest of the Remaining Ingredients, bring mixture to a boil then lower heat to just a simmer and cook 10 minutes, adding additional water as needed. While mixture is simmering, preheat your oven to 180° C (350° F), place a sheet of foil or a foil lined baking sheet on the bottom rack to catch any spills.
- Carefully pour the mixture into the casserole with the meatballs. Carefully mix the meatballs into the mixture.
- Cover and place on the middle rack in the oven, bake for 1 hour or until vegetables are tender. Carefully remove the cover and give the stew a stir.
- Serve and enjoy.
Notes
Fair cost per serving based on the use of beef.
Updated on 31 May 2023.
Italian Meatballs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 slices dry bread
- 500 grams ground beef, (1 lb)
- 2 eggs
- ½ cup Romano cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon salt
- dash black pepper
- 2 tablespoons vegetable oil, for browning
Instructions
- Soak the bread in water for 2 or 3 minute, then squeeze out moisture.
- Add the bread and all remaining ingredients, except the oil, to a mixing bowl. Mix together well.
- Shape into about 20 meatballs.
- Heat the oil in a non stick pan, when hot brown the meatballs.
- Cook meatballs in sauce in recipes that call for them. Enjoy.
Notes
Used in Recipes Listed on this Site:
Vegetable Soup with Tiny Meatballs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 recipe Tiny Meatballs, Link in Notes
- 6 cups beef broth
- 1 can diced tomatoes, (16 oz / 454 g)
- 3 stalks celery, plus tops, diced
- 1 carrot, diced
- 1 teaspoon dried oregano, crushed
- ½ cup fine egg noodles
- salt and black pepper, to taste
- Parmesan cheese, grated, for serving
Instructions
- Prepare the recipe of Tiny Meatballs, set them aside.
- In a large saucepan, heat the broth to boiling.
- Add the tomatoes, celery, carrot, and oregano. Reduce heat to low, cover, and simmer 12 minutes.
- Add the egg noodles to the soup, simmer until the noodles are almost done.
- Add the Tiny Meatballs to the soup, simmer for 2 minutes to heat them through. Taste and season with salt and pepper as desired.
- Serve with Parmesan for topping, enjoy.
Notes
Additional recipe: Tiny Meatballs.
Tiny Meatballs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 slices dry bread
- 500 grams ground beef, (1 lb)
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 1 teaspoon salt
Instructions
- Soak dry bead in water then squeeze out moisture, add to a mixing bowl.
- Add remaining ingredients to the mixing bowl. Mix together.
- Form into ¾ inch meatballs using 1 teaspoon of mixture for each. Makes approximately 5 dozen tiny meatballs.
- Brown meatballs, in batches in hot butter.
- Use in soups or other recipes, enjoy.
Notes
Used in Recipes Listed on this Site:
Meatball Garden Skillet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
For the Meatballs
- ¼ cup onion
- 1 tablespoon butter, and as needed
- 500 grams ground beef, or ½ beef ½ pork, (1 lb)
- 2 tablespoons all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 egg
- ¼ cup milk
For the Veggies
- 2 tablespoons all-purpose flour
- 1 can beef consommé, (10½ oz / 298 g)
- 4-6 medium potatoes, scrubbed and quartered
- 12 small carrots, peeled
- 2 cups peas, fresh or frozen
- 1 bunch spring onion, cut into 1 inch pieces
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Melt the butter in a large non stick pan, add the onion and cook until tender but not browned. Drain excess fat, set aside.
- In a large mixing bowl, add the ground beef, 2 tablespoons of flour, salt, pepper, egg, and milk. Mix together thoroughly. Mix in the onion.
- Shape mixture into 1 inch meatballs.
- Using same pan that onions were in, brown the meatballs, add butter as needed. Brown on all sides, shaking the pan to roll them around.
- When all browned, push meatballs to one side of the pan, in the open area, stir in the 2 tablespoons of flour into the fat. Pour in the beef consommé. Cook stirring constantly until mixture thickens.
- Add the vegetables, arranged nicely, with the meatballs in one section, season with salt and pepper, cover and simmer, let cook until potatoes and carrots are tender, about 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving if the beef is sourced correctly or use a mixture of beef and pork for savings.
Savory Meatballs
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made this on 6 Jun 2023 using the cream of mushroom soup option, excellent meatballs and excellent sauce. Highly recommended. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- Crumbs Option
- ¼ cup Vegetable Option
- ½ teaspoon Herb Option, crushed
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup water
- 2 tablespoons fresh parsley, chopped
OPTIONS
Crumbs - Use 1 Item
- ¼ cup dry bread crumbs, Shortcut
- ¼ cup saltines, finely crushed
- ½ cup soft bread crumbs
- ¼ cup corn flakes, finely crushed
Vegetable - Use 1 Item
- onion, finely diced
- carrot, shredded
- green bell pepper, finely diced
- celery, finely diced
Herb - Use 1 Item
- dried thyme
- dried marjoram
- dried basil
- dried dill weed
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed golden mushroom soup
Instructions
- To a mixing bowl, add the ground beef, Crumbs, Vegetable, and Herb Options, and egg. Mix together but don't over mix or that may result in tough meatballs.
- Shape into 16-20 meatballs.
- Heat the oil in a large non stick pan on medium heat, when hot, add the meatballs and cook to brown on all sides.
- While the meatballs are browning, mix together the Soup Option, water, and parsley in a small bowl.
- Meatballs almost all browned.
- When the meatballs have browned, pour off excess fat, then stir in the soup mixture, reduce heat to low, cover, and simmer 20 minutes.
- Serve with mashed potatoes or pasta, enjoy.
Notes
Low cost per serving using pork, fair cost per serving using beef.
Shortcuts: Breadcrumbs, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
Meatball Stew
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- Crumbs Option
- ½ teaspoon Herb Option, crushed
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup water
- 3 medium potatoes, peeled, quartered
- Vegetable Option
- 1 medium onion, cut into thin wedges
- 1 tablespoon fresh parsley, chopped
OPTIONS
Crumbs - Use 1 Item
- ½ cup soft bread crumbs
- ¼ cup seasoned breadcrumbs, Shortcut
- ¼ cup saltines, finely crushed
- ¼ cup quick cooking rolled oats
Herb - Use 1 Item
- dried summer savory
- dried basil
- dried oregano
- dried thyme
Soup - Use 1 Item
- condensed French onion soup
- condensed tomato bisque
- condensed vegetable beef soup
Spanish style vegetable soup
Vegetable - Use 1 Item
- 3 medium carrots, cut into 1 inch pieces
- 1½ cups celery, cut into ½ inch pieces
- 1½ cups cut green beans
- 3 medium medium parsnips, peeled and cut into 1 inch pieces
Instructions
- In a mixing bowl, add the ground beef, Crumbs and Herb Options, egg, and garlic. Mix together, but do not overmix or that will result in tough meatballs.
- Shape mixture into 20 meatballs.
- In a non stick pan on medium heat, heat the oil, when hot, add the meatballs and brown on all sides. Pour off excess fat.
- Stir in the Soup Option, water, potatoes, Vegetable Option, and onion. Heat to boiling then reduce to low. Cover and simmer 30 minutes or until the vegetables are tender. Add additional water as needed.
- Ladle into serving bowls, garnish with parley, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Seasoned Breadcrumbs.
Meatballs in Brown Gravy (Slow Cooker)
This is hands down the most flavorful gravy I have made with meatballs, the entire family loved this dish. Highly recommended! Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 packages frozen meatballs, such as Kroger or Great Value brand, about 26-32 oz each
- 2 packets brown gravy mix, Shortcut
- 2 cans condensed cream of mushroom soup, Shortcut
- 1 can beef consommé
- 1 tablespoon onion powder
Instructions
- Place the meatballs in your slow cooker if using store bought or prepared meatballs you cooked and froze. If wanting to use fresh homemade meatballs, brown them in a pan or bake them first, then add them to the slow cooker. (I used two bags of Kroger brand Homestyle meatballs.)
- Prepare the gravy following the instructions on a packet.
- To the gravy, stir in the soup, consommé, and onion powder.
- Pour the gravy mixture over the meatballs.
- Set the slow cooker to Low setting for 4 hours or High setting for 2 hours.
- Serve as is or over hot cooked noodles, mashed potatoes, or rice and sides of your choice. Enjoy.
Notes
Low cost per serving if using the shortcuts, and using homemade meatballs.
Shortcuts: Italian Meatballs, Chicken Meatballs, Gravy Mix, Condensed Cream of Mushroom Soup.
Variants: 1. Add sliced mushrooms. 2. Use 1 can condensed cream of mushroom soup and 1 can of condensed cream of celery.
