Meatballs and Gravy with Noodles

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 weaing 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:

1. 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.
2. Mushroom gravy would be incredible here too.
3. I served this dinner with a side of roasted mushrooms and a side of steamed broccoli.