Smothered Meatballs in Chunky Onion Gravy
I was searching the web looking for an easy yet comfort food type of recipe when I came across a very similar recipe. I love just about anything when it comes to gravy. So I decided to convert this to low sodium and after a few rounds of experimenting with flavor, I came up with what I hope you will enjoy as much as I do.
The smothered meatballs in chunky onion gravy is a simple yet satisfying weeknight dinner recipe that the whole family will enjoy.
You can serve the meatballs smothered with an onion Gravy over mashed potatoes, rice or noodles.
This meatball dinner is a hearty meal that comes together with little effort.
The meatballs are a basic ground beef mixture that are pan-fried to get a nice golden brown to them. Then you sauté the onions, make the gravy and let the meatballs finish cooking in a rich, flavorful sauce. This will be a new go-to meal that the entire family will love!
The smothered meatballs in chunky onion gravy is a simple yet satisfying weeknight dinner recipe that the whole family will enjoy.
You can serve the meatballs smothered with an onion Gravy over mashed potatoes, rice or noodles.
This meatball dinner is a hearty meal that comes together with little effort.
The meatballs are a basic ground beef mixture that are pan-fried to get a nice golden brown to them. Then you sauté the onions, make the gravy and let the meatballs finish cooking in a rich, flavorful sauce. This will be a new go-to meal that the entire family will love!
Bunless Big Mac Salad or Romaine Wrap
Servings:
1
Ingredients
1-1 1/2 c. chopped lettuce for salad (or 2 Romaine leaves for Wrap)
4 oz hamburger, grilled or fried
2 T. Copycat Big...
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Total sodium
per serving:
148mg
Total calories
per serving:
623
Servings:
4
Ingredients:
16 oz lean ground beef
1/2 cup homemade, no sodium bread crumbs
1 egg
1 tsp Mrs. Dash Steak...
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196mg
Total calories per serving:
325
Servings:
4
Ingredients
8 oz lean ground beef
8 oz lean ground pork
90g onion, diced
1 clove garlic, minced
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2 limes, juiced
4 cloves garlic, crushed
1/2 cup orange juice
1 cup chopped fresh cilantro
1/4 teaspoon black pepper
1/4 cup olive...
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185mg
Total calories
per serving:
280
Servings:
4
Ingredients:
1 lb eye of round steak, trimmed
1/3 cup all-purpose flour
1/4 tsp black pepper for flour
1/4 tsp...
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Servings:
6
Ingredients
1½ - 2 pounds beef stew cubes, well-trimmed
¼ teaspoon black pepper
¾ teaspoon dried oregano
½ cup sliced white onion
1½ cups...
Low Sodium Meatballs
I like to make this recipe in advance, so I can enjoy them during the week when I have less time to cook.
The key here is to use a lean ground beef of at least 90% beef and 10% fat, if you have a local butcher that you like, ask them to grind up a fresh batch for you, freshly ground seems to work better for me gut you can still get the prepackaged stuff, just make sure its 90/10.
The next thing you want is to use your homemade bread crumbs, this way you can be sure of the sodium count. Simply place them into your food processor or your blender and using the pulse setting, pulse them a few times to get a coarse grind. At this point, you can add some of your favorite seasonings if you like. I like to use Mrs. Dash Herb & Garlic blend, but you can use what you like.
When you're ready to mix it all together, make sure you put all the ingredients into the mixing bowl at once and always use your hands to mix it up. The gentle touch of your hands incorporates all of the ingredients without crushing the meat. You don't want to over-mix into a paste - full pieces of ground meat should still be visible.
Keeping in mind how you will use the meatballs, you should roll them to the size appropriate for the dish. For instance, you'll want smaller, bite-size meatballs if adding to soups. If they're served on their own, they should be pretty big, like the size of a golf ball (about 2 inches in diameter). If they're on top of spaghetti, a medium meatball will suffice. This one is all about preference, just consider how the meatballs will be eaten.
If you roll your meatballs with dry hands, the meat mixture will stick to your skin and make rolling a ball impossible. To remedy this, lightly oil your hands. You'll only need a light rolling motion to form a (not too tight!) ball.
Next sear the meatballs for a nice brown color in your favorite frying pan. (Note: This is optional but recommended.)
For this recipe and for the sake of convenience, I microwaved them.
During the week I can use them with a nice pasta sauce with spaghetti noodles or I eat them on a sandwich. The uses are endless. Enjoy!
The key here is to use a lean ground beef of at least 90% beef and 10% fat, if you have a local butcher that you like, ask them to grind up a fresh batch for you, freshly ground seems to work better for me gut you can still get the prepackaged stuff, just make sure its 90/10.
The next thing you want is to use your homemade bread crumbs, this way you can be sure of the sodium count. Simply place them into your food processor or your blender and using the pulse setting, pulse them a few times to get a coarse grind. At this point, you can add some of your favorite seasonings if you like. I like to use Mrs. Dash Herb & Garlic blend, but you can use what you like.
When you're ready to mix it all together, make sure you put all the ingredients into the mixing bowl at once and always use your hands to mix it up. The gentle touch of your hands incorporates all of the ingredients without crushing the meat. You don't want to over-mix into a paste - full pieces of ground meat should still be visible.
Keeping in mind how you will use the meatballs, you should roll them to the size appropriate for the dish. For instance, you'll want smaller, bite-size meatballs if adding to soups. If they're served on their own, they should be pretty big, like the size of a golf ball (about 2 inches in diameter). If they're on top of spaghetti, a medium meatball will suffice. This one is all about preference, just consider how the meatballs will be eaten.
If you roll your meatballs with dry hands, the meat mixture will stick to your skin and make rolling a ball impossible. To remedy this, lightly oil your hands. You'll only need a light rolling motion to form a (not too tight!) ball.
Next sear the meatballs for a nice brown color in your favorite frying pan. (Note: This is optional but recommended.)
For this recipe and for the sake of convenience, I microwaved them.
During the week I can use them with a nice pasta sauce with spaghetti noodles or I eat them on a sandwich. The uses are endless. Enjoy!
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215 mg
Ingredients
1/4 onion, chopped
1/4 red pepper, chopped
1/4 green pepper, chopped
6 Steak-umms, cut in half
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Total sodium:
398 mg
Total sodium per serving:
80 mg
Servings:
5
Ingredients:
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1/2 green pepper, diced
1 t. oil
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Total sodium per serving:
110mg
Servings:
4
Ingredients
5 oz (1/4 bag) 15-bean soup mix (discard seasoning package)
1/4 c. dehydrated mixed veggie flakes (celery, onion carrot and...
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Total Sodium per Serving:
258mg
Total Servings:
8
Ingredients:
2 lbs. ground beef
1 1/2 yellow onions diced
1 cup yellow corn meal
2 tsp chili powder( Gebhardt...
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Total sodium:
508mg
Total sodium per serving:
126mg
Ingredients:
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2 t. oil
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Low Sodium Swedish Meatballs
If you’re lucky, you have an Ikea store near you. You know it’s the Swedish store best known for its space-saving designs and most delicious food court where you can get a giant plate of Swedish meatballs in this wonderful cream sauce.
I have been craving these Swedish meatballs ever since I had to go low sodium. I’m so glad to finally take the time to create a low sodium version. I don’t know why it took me so long to make it – it’s so easy to make and it really tastes just like the Ikea version.
Mincing the onion, celery and parsley are key here. You want to mince them as small as you can so they incorporate into the meat and be chunky. Once you have sautéed the veggies let them cool a little before you mix them into the meat. I like to make the meatballs about the size of a Walnut. I figure the smaller the more I can eat! Yum!!
While the meatballs are cooking in the oven I make the sauce.
Now the sauce is where you either make a great Swedish meatball or you just have meatballs in a gravy sauce. I like to heat the beef broth with the cream cheese slowly in a saucepan allowing the two ingredients to fuse together. This requires lots of stirring but the effort is worth it. If you’re pressed for time you can use a blender for this process, just be careful blending as the hot liquid in a blender tends to blow the lid off and you will get it all over the place. I prefer to use an immersion blender, this way you have less clean up.
Let the sauce simmer over low heat until it thickens a little bit. You don’t want it really thick like the gravy you would have over biscuits but you want it thick like the gravy you would use on mashed potatoes.
Layout some cooked eggs noodles on a plate then top with the cooked meatballs and pour the gravy over the meatballs letting it absorb into the noodles. Top with some chopped parsley and you have a great tasting Swedish meatball dish.
I have been craving these Swedish meatballs ever since I had to go low sodium. I’m so glad to finally take the time to create a low sodium version. I don’t know why it took me so long to make it – it’s so easy to make and it really tastes just like the Ikea version.
Mincing the onion, celery and parsley are key here. You want to mince them as small as you can so they incorporate into the meat and be chunky. Once you have sautéed the veggies let them cool a little before you mix them into the meat. I like to make the meatballs about the size of a Walnut. I figure the smaller the more I can eat! Yum!!
While the meatballs are cooking in the oven I make the sauce.
Now the sauce is where you either make a great Swedish meatball or you just have meatballs in a gravy sauce. I like to heat the beef broth with the cream cheese slowly in a saucepan allowing the two ingredients to fuse together. This requires lots of stirring but the effort is worth it. If you’re pressed for time you can use a blender for this process, just be careful blending as the hot liquid in a blender tends to blow the lid off and you will get it all over the place. I prefer to use an immersion blender, this way you have less clean up.
Let the sauce simmer over low heat until it thickens a little bit. You don’t want it really thick like the gravy you would have over biscuits but you want it thick like the gravy you would use on mashed potatoes.
Layout some cooked eggs noodles on a plate then top with the cooked meatballs and pour the gravy over the meatballs letting it absorb into the noodles. Top with some chopped parsley and you have a great tasting Swedish meatball dish.
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Total sodium per serving:
241mg
Total calories per serving:
196
Servings:
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Ingredients
1 pound flank steak cut into strips
4 Tbsp. Chinatown soy sauce
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Total sodium per serving:
204mg
Total calories per serving:
255
Servings:
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Ingredients
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4 teaspoons plus 3 tablespoons soy sauce (Chinatown)
1 tbsp rice...
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Total sodium per serving:
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Ingredients
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3 eggs, beaten
1/4 c. Italian Style breadcrumbs
1 c. Panko breadcrumbs
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Total sodium per serving:
130mg
Servings:
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Ingredients
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2 slices onion, minced
1/2 rib celery, minced
1 egg
1/2 t. onion powder
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Total sodium per serving:
22mg
Total calories per serving:
80
Servings:
25 meatballs
Ingredients
1 lb 90% lean ground beef
1 cup homemade no sodium bread crumbs
1 large egg
...
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Total sodium
per serving:
149mg
Total calories
per serving:
74
Servings:
4
Prep Time: 15 min Marinating Time: 8 hr+ Cook Time: 10-15 min
Ingredients for Marinade:
1/8 cup...
