Brown Gravy Meatballs Over Buttered Noodles

gravy meatballs

I absolutely love me some homemade meatballs and I could drink hot gravy by the gallon so I thought to myself, why not bring these two delicious things together? Brown Gravy Meatballs over Buttered Noodles is a really warm, cozy meal that is perfect for the cool nights of autumn. It’s also really easy to make and the best part?……………it’s kid friendly too! What kid doesn’t love buttered pasta and meatballs? My kids devoured this meal and even asked for seconds!

To make the meatballs, I used my Italian Meatball recipe but I just rolled them smaller into bite-sized servings. I like to bake them simply because you don’t have to pay attention as you do when frying but if you prefer to fry, that is perfectly fine too. You can even make these meatballs ahead of time which really speeds up the cooking of this meal. Simply thaw the cooked mini meatballs and add them right to the hot gravy mixture to warm through. So easy!

In our house we LOVE gravy and when making pasta dishes such as this one my husband specifically asks for his noodles to be very “saucy”. Therefore, I like to double the brown gravy so we have plenty to go around and if there are any leftovers, they will stay more moist in the fridge. You can use beef broth in this recipe as well but I much prefer beef stock as it has a much richer, beefier flavor. Kitchen Basics® brand is my go-to but any brand will suffice. Lastly, add as much (or as little) red wine as you’d like, no need to measure and be overly specific here. The red wine adds a really nice, rich flavor to the finished brown gravy. Enjoy!

Ingredients

For the meatballs

  • 1 lb of 80% ground beef or a combination of beef and pork
  • 1/2 cup Italian seasoned breadcrumbs
  • 2 large eggs
  • 2 tsp finely minced garlic
  • 1/2 cup grated Pecorino Romano cheese
  • 2 tbs fresh flat leaf parsley, finely chopped
  • 3/4 tsp Kosher salt
  • Freshly ground pepper, to taste
  • Drizzle of extra virgin olive oil
  • 2-3 slices white bread, crusts removed and moistened with water

For the brown gravy

  • 2 cups beef stock, divided
  • 1 tbs cornstarch
  • 2 tbs unsalted butter
  • 1 onion, finely diced
  • 1 tbs Worcestershire sauce
  • 1 tbs ketchup
  • 2 tbs chopped fresh parsley leaves
  • splash of red wine

For the finished dish

  • 1 lb wide egg noodles
  • 6 tbs unsalted butter, at room temperature
  • fresh parsley, for garnish

Instructions

For the meatballs – Preheat oven to 350ºF. Except for the white bread, combine all of the ingredients together in a large bowl. Mix until just combined, do not over mix or the meatballs will be tough. Break off small pieces of the moistened bread and add it to the meatball mixture. Mix into the meat and then continue to add more bread until it’s all combined.

Form the meat into bite-sized meatballs and place them about 1″ apart on a sheet pan lined with a Silpat® or aluminum foil. Bake for about 30-35 minutes or until golden brown. Alternatively, the meatballs can also be fried in oil until crispy and golden brown.

For the gravy – Whisk together 1/2 cup beef stock and cornstarch in a small bowl, set aside. Over medium heat, melt the butter in a pan. Add the onions to the skillet and cook until golden brown and translucent, about 3-4 minutes.

Whisk together the remaining 1 1/2 cups beef stock, Worcestershire and ketchup and mix until well combined. Add to the pan along with a splash of red wine. Bring the mixture to a boil then reduce the heat and gradually whisk in cornstarch mixture. Cook until the sauce has thickened, about 3-4 minutes. Add more beef stock as needed until desired consistency is reached.

To finish – Add the cooked mini meatballs to the sauce and stir to coat. Keep warm over low heat.

Bring a large pot of salted water to a boil. Add the egg noodles to the boiling water and cook until al dente, about 8 minutes. Drain the pasta and toss with the softened butter.

Place the buttered noodles on a large serving platter and top with the brown gravy meatballs and sauce. Garnish with parsley, Serve hot.

**TIP – Make the mini meatballs ahead of time and freeze them for later use in this dish. Thaw the cooked meatballs and then add them right to the hot gravy mixture to warm through. Proceed according to recipe instructions.**

2 thoughts on “Brown Gravy Meatballs Over Buttered Noodles

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