Tag Archives: brown gravy

Seared/Baked Meatballs with Brown Gravy and Pasta

13 Apr
Seared Baked Meatballs with Brown Gravy and Pasta

Seared/Baked Meatballs with Brown Gravy and Pasta

I saw this recipe just a couple of days ago that Pioneer Woman posted, and just drooled. I said right then and there, “I am SO making this!” The other great thing is if you go to her website and pin her post on Pinterest, Land O’ Lakes will donate 9 meals to Feeding America®, up to 2.7 million meals! I’ll give you the link down below.

My hubs helped with some of the prep, which was nice, but really there is not a lot to this. I adapted the recipe by halving it for our smaller family, and by baking the meatballs after browning them, not only because I’m terrible meatball maker, apparently, but because they were falling apart in the skillet. So what I did was after they were mostly browned on the outside, I took them out of the skillet to cool a bit, preheated the oven to 400 degrees, compacted them back into sort of round, then baked them for 15 minutes.

Meatballs and Seasonings

Meatballs and Seasonings

The plus about doing it that way is that you won’t have all that extra grease in the pan. I also omitted the beef bouillon and salt. Believe me there is enough flavor and salt in the rest of the ingredients that you will not miss it at all!

Changes I will make next time: I would use 2 1/2 cups of beef broth total. Hubby said he would have liked more gravy with it. Second would be to use flour instead of corn starch. Even though the gravy was “glossy” like the original recipe said it would be, I think the flour would make it all stick to the noodles better.

Even so, the fam ate it up and I’m good with that. The hubs called it a “glorified hamburger over noodles.” LOL! He said he would eat it again with those additional changes, though. Although the Pioneer Woman called this Salisbury Steak Meatballs, I didn’t find it to taste anything like that. Yep, a glorified hamburger. But if you want a fairly simple recipe to feed the family with ground beef and pasta, this is a great change of pace. 🙂

Seared/Baked Meatballs with Brown Gravy and Pasta
Adapted from The Pioneer Woman, Salisbury Steak Meatballs

SPECIAL NOTE: To help donate 9 meals to the hungry, click the following link and pin on Pinterest! http://thepioneerwoman.com/cooking/2014/04/salisbury-steak-meatballs. Thank You!

1 pound ground beef
3/8 cup seasoned breadcrumbs
1/8 cup spicy brown mustard
1/8 cup ketchup
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Mrs. Dash Table Blend (or salt)
1/4 teaspoon ground black pepper (or to taste)
2 tablespoons unsalted butter, divided
1/2 large onion, sliced
1 tablespoon corn starch (or flour) mixed with 1/2 cup beef broth
1 1/2 to 2 cups homemade or low-sodium beef broth, divided
1/2 teaspoon additional Worcestershire sauce
2 teaspoons additional ketchup
1/4 teaspoon Liquid Smoke (I used Stubb’s)
8 ounces wide egg noodles
Dried minced parsley

In a medium bowl, combine the first seven ingredients and mix well with clean hands. Roll and compact into meatballs. I didn’t do such a great job of compacting them, maybe you are better. Add 1 tablespoon of butter to a large skillet, then sear over medium-high heat on all sides until browned. Remove to a plate to cool and meanwhile preheat your oven to 400 degrees. This is also a good time to put a pot of water on to boil for the pasta.

Seared Meatballs

Seared Meatballs

Add one more tablespoon of butter to the skillet (with all the leftover browned burger bits) and add in the onions. Reduce heat to medium and saute them for about 10 minutes until fairly soft. While the onions are cooking, you can re-compact your meatballs up and place on a parchment or foil-lined pan in one layer and cook in oven for 15 minutes.

Baked Meatballs

Baked Meatballs

Remove and set aside if your timing is off, like mine was. It’s choreography, I tell you!

Cooking the Onions with Browned Bits

Cooking the Onions with Browned Bits

Once the onions are softened, add the cornstarch or flour slurry to the skillet, scraping up all the yummy browned bits. Then add the rest of the beef broth, the additional Worcestershire and ketchup and the Liquid Smoke, then mix well, bringing up to a simmer (lower heat once it does).

Onions and Gravy

Onions and Gravy

Now add your pasta to the boiling water. Cook pasta until al dente, drain, and pour onto a large plate or in bowl. The onions and  gravy should be nice and done now, so pour the mixture over the pasta, top with the meatballs, sprinkle some parsley over it, scoop into bowls, and chow down. Serve if you like with a side salad, French bread, and fruit.

Seared Baked Meatballs with Brown Gravy and Pasta 2

Seared/Baked Meatballs with Brown Gravy and Pasta

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Download and Print this Yummy Recipe!

 

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Egg Foo Young ~ With all the Fixin’s or Vegetarian!

11 Jan
Egg Foo Young

Egg Foo Young

Can you say incredible? Oh my gosh, these were so good that my husband and daughter practically ripped the extra one on my photoshoot plate right off from under the camera! They were like vultures, I tell you! I let them split it with each other, as one egg pancake was plenty for me since I filled mine with all the extras.

I had wanted to make this dish the first time I set eyes on it last April over at Lemony Thyme. Libby makes these wonderfully tasty dishes and presents everything so well with her photography. I pretty much followed this recipe except I sauteed the mushrooms first, cooked up some ground pork instead of using ham, plus I added the optional shrimp. Any of the fillings are optional, so this adapts well to a vegetarian dish. Oh and I don’t own a sifter, so I made a corn starch slurry instead.

Since you can only make these one at a time (unless you want to dirty up more skillets), I made each Egg Foo Young to order. This recipe makes enough for four of them. My daughter only wanted the pork added and no mushrooms in hers. My husband didn’t want the shrimp in his (this surprised me, he loves shrimp!) but did want the pork and mushrooms. I wanted it all, so added all three to mine. The final pancake had only pork so my daughter would eat it.  Aren’t I accommodating?

I have always spelled this dish Egg Foo Young, but Libby spelled hers Egg Fu Yung. I got curious and did a little internet searching, and it turns out both spellings are perfectly acceptable. But no matter how you spell it, this is an incredibly delicious meal to serve for breakfast, lunch, or dinner!

Egg Foo Young Ingredients

Egg Foo Young Ingredients

Egg Foo Young
Adapted from Egg Fu Yung at Lemony Thyme

Hint: Before you get started, you will want to have everything mise en place. That’s just a fancy phrase for getting everything prepped and ready in one place before you start cooking the final dish.

Brown Gravy:

1 cup chicken or vegetable broth
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar
2 tablespoons corn starch, mixed with a little cold water

Egg Foo Young:

1 cup ground pork
4 ounces mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup cooked deli shrimp, diced small
8 to 10 water chestnuts, chopped
6 eggs, beaten
1 tablespoon flour, mixed with a little cold water
1 teaspoon reduced sodium soy sauce
1 teaspoon sesame oil
1 cup bean sprouts
Ground black pepper, to taste
3 to 4 tablespoons vegetable oil, divided, for frying
More sliced green onions, for garnish

Egg Foo Young

Egg Foo Young

Start by cooking the brown gravy and just get that out of the way. You can reheat and stir it a bit on the stovetop when ready to serve. In a small saucepan over medium heat bring all brown gravy ingredients, except the corn starch slurry, to a slight boil then reduce the heat to low. Mix about half the corn starch slurry into the broth whisking constantly. Return the gravy to a simmer, and slowly add a bit more of the slurry while simmering, until desired consistency. Remove gravy from heat and set aside.

If you are going to use pork in this dish, now crumble up the ground pork in a skillet sprayed with a little oil over medium heat. Cook until pork is browned through. Drain and reserve in a bowl and set aside. Next, if using mushrooms, add those to the same skillet and saute about 5 to 7 minutes, until they release their liquid and start to brown. Remove from skillet and set aside in another bowl. Now is the time to dice up or measure all the other ingredients in preparation for the eggs.

In a medium bowl, crack in six eggs and beat in the flour slurry while whisking until well combined. Whisk in soy sauce and sesame oil, then add in bean sprouts, green onions, chestnuts, and black pepper and combine well. Heat a skillet over medium-high heat, add a tablespoon of vegetable oil then about a half cup of the egg mixture. I have this wok-like skillet that has a flat 6-inch bottom I used, but any skillet would do. I suppose a smaller skillet would help make the pancakes thicker. I digress.

Next spread on top of it a portion of any of the pork, shrimp, or mushrooms and cook until the bottom is nice and set. You can swirl the pan around to get some of the uncooked egg on top to add to the sides of the pancake. It’s all good. Flip it over, then cook until the other side is done and set. Add about a tablespoon (or less) of oil between batches. Serve with the reheated brown gravy and sliced green onions. This is seriously amazing!

Download and Print this Recipe

Download and Print this Yummy Recipe!

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