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. 1 Tbl portions will yield about 32 - 33 meatballs. Serve over Mashed Potatoes, French Fries with Cheese or Rice.
Servings: 4 Servings
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.
Notes
Optionally steam 500 g or more of Peeled and Diced Potatoes while the Meatballs are simmering with a double stack steamer. Remove the Steamer when the Potatoes are done. Add the Slurry to thicken the Sauce into a Gravy, and set aside to rest while you prepare the Mashed Potatoes. Maybe a side of Waxed Beans, Green Peas, Corn or mixed Vegetables too.