ITALIAN MEATBALLS AND GRAVY RECIPES

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

Steps:

• In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
• Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
• In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
• Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
• Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
• When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
• Serve with ricotta, over pasta or enjoy with French bread.