This Gravy & Meatballs Recipe is inspired by Fraser Farm Gravy and Meatballs which are Tender Soft, Mushy Meatballs in Gravy usually served over Mashed Potatoes.
I grew up eating this and thought they didn’t sell it anymore. It turns out they still do. So I bought a can and made it up. It still brings back that nostalgic feeling and I love them for that. However, I sought to create a dish that was my own with better flavor, but in the same style as Fraser Farm Gravy and Meatballs.
Fraser Farm Gravy and Meatballs Ingredients
Fraser Farm Gravy and Meatballs Ingredients: WATER, FORMED MEATBALLS (MECHANICALLY SEPARATED CHICKEN, BEEF, TOASTED WHEAT CRUMBS, FAVA BEAN PROTIEN, SALT), MODIFIED CORN STARCH, ENRICHED WHEAT FLOUR, GLUCOSE-FRUCTOSE, SALT, MONOSODIUM GLUTAMATE, CARAMEL COLOUR, SPICE EXTRACTS.
Gravy
The Fraser Farm Gravy consists of Water thickened with Cornstarch and Wheat Flour. Sugar, Salt, and MSG, Coloring and Spice extracts for flavor.
In this recipe, the Gravy is really simple. Just Chicken & Beef Broth mixed and thickened later after the Meatballs have simmered. The flavors from the Meatballs will add to the Flavoring for the Gravy.
You can add additional seasonings to the Gravy if you’d like such as MSG, Salt & Sugar. Perhaps with some Onion and/or Garlic Powder. Add Black or White Pepper for a bit of heat. Kitchen Bouquet could also be added to darken the color and add flavor.
Maggi Bouillon Cubes
Combine in a Bowl 2 Beef Cubes and 1 Chicken Cube along with 5 Cups of Water. This is a broth that is slightly on the strong side.
Roux
Create the roux in the same pan used to fry the meatballs, allowing a fond to form. Add the flour and cook it over medium heat until it turns a dark brown. Stir every few seconds to prevent burning.
Once the roux is a brown color, add the Water & Bouillon Cubes. The Roux will thicken the Broth slightly. With the final thickening coming from the slurry added right before serving.
Gravy Thickener
The recipe below uses Flour initially to create a brown Roux. Which also assist in the color of the Gravy and thickens the Broth slightly. The Meatballs are simmered in this for a bit. Soaking up the Sauce and releasing flavor into the Gravy. Then equal amounts of Potato Starch & Water are added in last to adjust the consistency to a Gravy right before serving.
Slurry
2 Tbl each of Cold Water & Potato Starch. Added last to thicken right before serving.
Fraser Farm Style Meatballs
The Meatballs are made with ground Beef or a mix of meats and seasoned well with the Fava Beans added into the meat mixture to derive those same unique flavors found in Fraser Farm Meatballs.
These Meatballs are suppose to be tender and extremely soft. To achieve a similar result as Fraser Farm with those mushy Meatballs, Oil & Cornstarch are added to lessen the protein bonding in the meat. The Fava bean paste also assists with this while adding Flavor.
While these don’t come out the same texture as Fraser Farms, in part because Fraser Farms cans their Gravy and Meatballs. The Meatballs also sit in the Gravy for quite some time before they are opened up and reheated, softening them even further. These do however have a similar tenderness and mouthfeel and in my opinion much better than Fraser Farms. Maybe that’s just me though. But this recipe definitely Satisfies that Classic Fraser Farm Flavor. It’s really good!
Ground Beef
Use 1 lb of Ground Beef. This can be exchanged with 1/2 lb each of Ground Beef & Ground Pork or Chicken.
Ground Beef
Weigh out 1 lb and ensure the ground Meat is cold.
FAVA Beans
The Fava Beans or Faba Beans is that ingredient that makes Fraser Farm Meatballs so good and unique. Pick up a can and use 2 Tbl mashed Fava Beans added to the Meatballs. I use to add 1 Tbl of Fava Bean Paste, but find that a little bit more makes that Fava pop!
Fava Beans or Faba Beans are described as full in Flavor, Nutty, Slightly bitter with a slightly Sweet Taste. They often have a slight hint of a Cheese flavor.
Canned Fava Beans
Buy the Canned Fava/Faba Beans. These are already stored in liquid and are soft. Mash them with a fork really well to make up 2 Tbl worth.
Canned Fava Beans
Any remaining Fava Beans can be placed into a Ziploc bag with air removed and frozen.
G6PD DEFICIENCY
There are some people who can not tolerate Fava Beans. More specifically those with a G6PD Deficiency. Consumption of Fava Beans for these people can result in serious health complications.
Fava beans contain the compounds vicine and convicine. These chemicals are metabolized to divicine and isouramil, which are potent oxidizing agents. In persons with glucose-6-phosphate dehydrogenase (G6PD) deficiency, these compounds cause hemolysis by disrupting the red cell wall.
Meatball Seasoning
The additional seasoning adds depth of Flavor and works remarkably well to season these Meatballs. With the Fava Beans deriving that Fraser Farm Flavour.
Meatball Seasoning
- 2 Tbl Cold Water, Bread Crumbs & Fava Bean Paste – each
- 1 Tbl Oil & Cornstarch – each
- 1/2 Tbl Onion Powder
- 1 tsp Garlic Powder, Sea Salt, Parsley – each
- 1/2 tsp Black Pepper & Paprika – each
- 1/4 tsp Cardamom, Cumin, Coriander & Baking Powder – each
- 1/8 tsp Clove, Nutmeg, Cinnamon – each
How to make Gravy and Meatballs
This dish is made up by first preparing the Meatballs. Then cooking them and removing them from the pan and back on the baking sheet, reserving the Fat. Then using the same pan, the Roux is cooked until a brown color and the Broth is added along with the Meatballs to simmer for a bit. Finally the Slurry is added to thicken the Sauce into a Gravy.
Meatballs
Mix the Seasoning
Add all of the seasoning including the mashed Fava Beans into a bowl. Mix the Seasoning really well to ensure even distribution of the Fava Beans.
Liquids
Add the liquids(Cold Water & Oil) and mix really well again.
Meat
Add in 1 lb. of cold ground Beef.
This can also be exchanged with 1/2 lb. each of Beef & Pork or Beef & Chicken.
Meatball Mix
Mix really well until everything is equally distributed throughout.
Portioned Meatballs
Use 1 Tbl to portion the meat and shape into Meatballs. Place them on a Baking sheet.
Cooking the meatballs
The Meatballs are cooked while covered for a total of 8 minutes in the Pan over medium heat. Along with the Fat added that will later be used to create the Roux.
Pan Fried Meatballs
Heat a pan up over medium heat with 3 Tbl of Fat. Place the Meatballs in and cover with a lid. Leave for 3 minutes. Scrape the Meatballs to move them around and get even browning. Cover again and give the pan a shake every minute for 5 minutes.
Scoop the Meatballs back unto the baking tray leaving the Fat behind to create the Roux.
Gravy
The Gravy is made up in the same pan used to initially cook the Meatballs in. This will leave behind a fond that can be picked up by the Gravy adding tons more flavor.
Roux
In the same Pan where the Meatballs were cooked with the Fat still in the pan, add 3 Tbl Flour and whisk. Cook over medium heat until a Dark Brown Color. Constantly mix the Roux with a Whisk and scrape the bottom.
Gravy
Once the Roux is Brown, add in the Water and Bouillon Cubes. Turn the heat up to Max and bring to a boil while mixing.
Gravy & Meatballs
Add the Meatballs back in and drop the heat down to medium. Cover and simmer for 15 -20 minutes.
Thicken the Gravy
In a small bowl combine 2 Tbl of Cold Water & 2 Tbl of Potato Starch. Mix well and add to the Gravy & Meatballs while stirring. Once thickened remove from the heat to rest 10 minutes.
Now you have your Fraser Farm Style Gravy & Meatballs! This can be served over a few things for a complete meal. Like Mashed Potatoes, either cooked with a double stack steamer or steamed separately. Serve it with a side like Corn, Waxed Beans, Green Peas or mixed Vegetables.
Steamed Potatoes
If you have a double stack steamer. Then 500 g or more of peeled and diced Potatoes can be placed right over top to steam the Potatoes while the Meatballs are simmering away. They will take about 15 – 20 minutes or steam until fork tender. Remove them and add the Slurry to the Gravy & Meatballs. Set aside to rest for 10 minutes while you prepare the Mashed Potatoes.
Run the Potatoes through a ricer or mash them with some Butter & Cream. Use the Salt & Pepper blend to season the Potatoes with a bit of Butter Popcorn seasoning if you want a richer butter taste.
Steamer
Really useful to simmer the Gravy & Meatballs while at the same time steaming Potatoes for a complete meal in one.
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Use to season the Mashed Potatoes and Gravy if desired.
Gluten Free Fraser Farm Gravy & Meatballs
For a Gluten Free version and perhaps a bit better, since the meatballs come out a bit mushier like Fraser Farms and it takes less effort to make the entire dish is outlined below.
Gluten Free Meatball Seasoning
Combine the seasoning together as in the standard recipe, but exchange the bread crumbs with Cornstarch and omit the last 1 Tbl of Cornstarch. Only using a total of 2 Tbl of Cornstarch.
Gluten Free Meatball Mix
Combine the remaining ingredients for the meatballs. Optionally exchange the Oil for chopped Beef Suet.
Shape & Freeze the Meatballs
Portion out 1 Tbl Meatballs, shape and place on a baking tray to freeze once they are all prepared.
Make your Mashed Potatoes and set aside.
Cooking the Meatballs
Cook the meatballs as described in the main recipe. During the last 3 minutes, add diced onions to cook uncovered until softened, scraping up the fond.
Simmer
Add your Broth (Just the Water & Bouillon Cubes) straight to the pan and bring the pot to a simmer for about 15-20 minutes.
Gravy Slurry
Add 5 Tbl of Cornstarch and Cold Water to a small bowl and mix. Empty into the simmering pot and mix until thickened. Remove from heat and serve.
Gravy and Meatball Recipes
Besides being served over Mashed Potatoes. Gravy and Meatballs is also served over Fries for a Newfoundland Meatball Poutine and over Rice.
Meatball Poutine
Served over Fries & Cheese for a Newfoundland Meatball Poutine.
Equipment
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Pan
- 1 Digital Scale
- 1 Small Bowl for the Slurry
Ingredients
Meatballs
- 1 lb Ground Beef
- 2 Tbl Cold Water, Bread Crumbs & Fava Bean Paste - each
- 1 Tbl Oil & Cornstarch - each
- 1/2 Tbl Onion Powder
- 1 tsp Garlic Powder, Sea Salt, Parsley - each
- 1/2 tsp Black Pepper & Paprika - each
- 1/4 tsp Cardamom, Cumin, Coriander & Baking Powder - each
- 1/8 tsp Clove, Nutmeg, Cinnamon - each
Gravy
- 5 C Water
- 2 Cubes Beef Bouillon
- 1 Cube Chicken Bouillon
- 3 Tbl Flour & Fat - each
- 2 Tbl Potato Starch & Cold water - for the Slurry to thicken the gravy at the end
Salt & Pepper
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Add all the seasoning including the mashed Fava Beans into a bowl. Mix the seasoning really well to ensure even distribution of the Fava Beans. Add the liquids (Cold Water & Oil) and mix really well again. Add in 1 lb. of cold ground beef. Mix really well until everything is equally distributed throughout.Use 1 Tbl to portion the meat and shape into Meatballs. Place them on a baking sheet.
- Heat a pan up over medium heat with 3 Tbl of Fat. Place the Meatballs in and cover with a lid. Leave for 3 minutes. Scrape the Meatballs to move them around and get even browning. Cover again and give the pan a shake every minute for 5 minutes. Scoop the Meatballs back unto the baking tray, leaving the Fat behind to create the Roux.
- In the same Pan where the Meatballs were cooked with the Fat still in the pan, add 3 Tbl Flour and whisk. Cook over medium heat until a Dark Brown Color. Constantly mix the Roux with a Whisk and scrape the bottom.Once the Roux is Brown, add in the Water and Bouillon Cubes. Turn the heat up to Max and bring to a boil while mixing.
- Add the Meatballs back in and drop the heat down to medium. Cover and simmer for 15 -20 minutes.
- In a small bowl, combine 2 Tbl of Cold Water & 2 Tbl of Potato Starch. Mix well and add to the Gravy & Meatballs while stirring. Once thickened, remove from the heat to rest 10 minutes. Adjust the seasoning with the Salt & Pepper if needed.If serving this over Mashed Potatoes, use the Salt & Pepper to season the Potatoes as well.