Meatballs with gravy

Cookinero 1 Mar 2025

These meatballs can be included in both first and second courses: minced meatballs are added to soups and broths. Meatballs in the oven with gravy are no less tasty. But if the first option is more dietary, the second is very filling. Try it!

How to cook Meatballs with gravy

Step 1

Meatballs with gravy

Prepare the meatballs: add chopped onion, salt, egg white and adjika to the minced meat. Mix the minced meat well and form medium-sized meatballs from it.

Step 2

Meatballs with gravy

In a frying pan, fry the vegetables in heated oil: onion cut into half rings, carrots and sweet pepper. Then add water, sour cream, tomato paste, flour and mix everything well. Bring the gravy to a boil, add salt and pepper.

Step 3

Meatballs with gravy

Place the meatballs in the pan, cover and cook over low heat for 25 minutes.

Step 4

Meatballs with gravy

Serve meatballs with your favorite side dish.

Meatballs with gravy - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute adjika with a mix of paprika, garlic powder, and a pinch of cayenne pepper for a similar smoky and spicy flavor.
For a vegetarian version, replace the minced meat with cooked lentils, mashed chickpeas, or a plant-based ground meat substitute. Adjust seasoning as needed.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave with a splash of water to revive the gravy.
Yes, freeze the meatballs and gravy in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.
These meatballs go great with mashed potatoes, rice, buttered noodles, or a fresh green salad for a balanced meal.
For thicker gravy, mix 1 tsp flour with 2 tbsp cold water and stir into the sauce. For thinner gravy, add a splash of broth or water until desired consistency is reached.
Yes, bake meatballs at 400°F (200°C) for 20 minutes on a lined baking sheet, then add to the gravy to finish cooking.
Plain yogurt, crème fraîche, or coconut milk (for dairy-free) work well as sour cream substitutes in the gravy.

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