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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Gruyère Filled Meatballs with Red Wine Mushroom Gravy Recipe

What does one do after a television appearance? I suppose one blogs about meatballs. One can never go wrong with meatballs. Well, unless, you know, one is feeding vegans or something like that.

Ingredients:

  • 1 pound ground turkey (or chicken or country sausage)
  • 1 pound ground beef
  • 1 medium yellow onion, diced (divided)
  • 1 small container of fresh mushrooms (divided)
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons soy sauce
  • 1/3 cup Panko breadcrumbs
  • Lemon pepper
  • House seasoning (Johnny’s or Lawry’s) – optional
  • Salt & pepper
  • 6 ounces of Gruyère cheese
  • 1 small package of croutons

Place turkey, hamburger, eggs, milk, Panko breadcrumbs, and seasonings in a large bowl. Set aside.

Dice onion & place all but about two tablespoons into the food processor.

Add all but a couple of tablespoons of mushrooms into food processor as well. Process on low until onions & mushrooms are ground together. Add to meatball mixture.

Combine meatball ingredients very well.

Place package of croutons into food processor and process until finely ground. Remove blade & set aside.

Cut Gruyère into small cubes. Preheat oven to 350F.

Create an assembly line: Meatball mixture then cheese then ground croutons then a baking sheet with edges sprayed with non-stick spray (for good measure) to bake the meatballs on.

And go…

While forming each meatball, place a piece of Gruyère in the middle. Roll meatball in the ground croutons and then place on baking sheet.

Shineeeey.

Bake for about 45 minutes. Cooking time varies depending on how large the meatballs are.

Red Wine Mushroom Gravy

Melt about 1/2 cup butter over medium heat. Dice onion finely and place into hot pan. Cook onions until golden and somewhat see-thru. After onions are cooked, stir in diced mushrooms. Let mushrooms cook for about 4 minutes.

Sprinkle about 1/2 cup of flour and stir together with the delicious butter, onions & mushrooms. Continue to stir and cook for about 5 minutes. This is called a roux. It won’t be pretty, it will look scruffy even but it will make an incredible gravy.

After flour is cooked, add about 1/2 cup of red wine and stir. Then quickly add  1-2  cups of chicken broth and 1/2 cup of milk and continue to stir. As the gravy comes to a boil, check the thickness and add water if needed.

Stir in about 3 tablespoons of beef base and continue to season to your liking with salt, pepper, and a house seasoning. Chopped fresh herb leaves such as rosemary, thyme and oregano can be nice as well. When the flavors are to your liking, pour gravy over meatballs.

Listen for the oooos and ahhhhs as you serve these savory bites of deliciousness to your guests.

These can also be served over potatoes or noodles for a lovely dinner. Simply replace the the red wine gravy with homemade spaghetti sauce for an Italian dinner. So many options.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014