Meatballs and Gravy with Noodles
This recipe is inspired by one I saw by Rachael Ray. It looks daunting but really this comes together in under an hour and it could be considered a pantry dish. Every aspect of this dish has been lightened up so while you’ll be satisfied after eating this dish, you won’t feel gross.
Serves 4
Meatballs:
3 Pieces of whole wheat baguette (1 inch thick)
1 Medium onion, grated
400 g extra lean ground beef
1 (Large) egg
3 Cloves garlic, crushed
A handful of fresh parsley, chopped
1 tsp salt
½ tsp pepper
– Preheat your oven to 350.
– In a large mixing bowl pour some luke warm water over the bread slices and let the bread soak in the water; leave enough water to cover the bread.
– After the bread has completely softened and absorbed the water, drain the water out of the bowl and gently squeeze the excess water out of the bread.
– When you are left with soaked bread only, add all of the ingredients to the bowl; mix well using your hand. Stop mixing just when the ingredients have come together, you don’t want to over work the meat.
– Then start to roll the meat balls and place on a nonstick baking sheet. If you don’t have a good quality nonstick baking sheet line it with parchment or wax paper rather than using oil.
– To help make sure the meatballs are uniform in size I divide the meat into 4 portions (the same way I make burgers) and then divide each portion into 3. The meatballs should be rolled into the size of a golf ball (there will be 12 meatballs).
– Bake the meatballs for 25 minutes.
– Then start the water for the noodles and cook according to package directions and make the gravy;
Gravy:
1 ½ Cup sodium reduced beef stock
½ Beef Boullion cube
5 – 6 Sprigs of thyme (left whole)
2 tbsp corn starch
2 tbsp cold water
½ Cup milk (whatever you have on hand)
Gravy browner (optional), 1 – 2 splashes if you are using it
– In a sauce pot, add the stock and the thyme, over high heat bring it to a boil.
– When the stock has come to a boil, add the boullion cube and stir well until the boullion cube has dissolved.
– In a small bowl, mix the corn starch and water together, ensuring there are no lumps.
– Add the corn starch mixture to the boiling stock.
– Whisk continuously until the mixture becomes thick.
– Promptly drop the heat to low and mix until the gravy has stopped bubbling (this is to keep you from wearing the boiling gravy; messy and painful).
– Stir in the milk.
– Remove the thyme stems.
– Taste and adjust seasoning.
Meatballs and Gravy with Noodles:
1 340 g Bag of whole wheat yolk free Egg noodles
A handful fresh parsley, chopped
– When the meatballs are ready to come out of the oven, carefully remove them from the baking sheet and add them to the pot with the gravy.
– Strain the noodles when they are cooked.
– To serve, place a layer of noodles on a plate and then top with meatballs and gravy (you should have 3 meatballs per person) and garnish with the fresh parsley.
– Serve immediately.
Notes:
- The meatballs can easily be made using ground turkey or ground chicken, just omit the egg and use a ½ tsp of salt. Then of course, use chicken stock in place of beef for the gravy.
- Mushroom gravy would be incredible here too.
- I served this dinner with a side of roasted mushrooms and a side of steamed broccoli.
