Salisbury Meatballs

Once I let the idea of Salisbury steak get into my head, it wasn’t going to go away. I was jonesin’ bad for that mix of beef and pork and my favorite, the brown gravy. But I wasn’t going to make ‘steak’, I was going to make meatballs. And boy, oh boy, did I ever make Salisbury meatballs.
Salisbury Meatballs‘Tender, flavor-packed meatballs smothered in a fantastic sauce’. That’s pretty much all you have to tell me. No more convincing is required. If I read that on a menu, I’d order it. With plenty of mashed potatoes and extra gravy, too. These Salisbury meatballs were absolutely fantastic,

Also try my Salisbury steak.

Salisbury Meatballs

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 48 meatballs
Author Mike

Ingredients

For the meatballs

  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 cup Panko breadcrumbs
  • 1 medium onion minced
  • 4 cloves garlic minced
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1 cup grated Parmesan cheese
  • 2 large eggs
  • 2 tablespoons Worcestershire sauce
  • Vegetable oil

For the gravy

  • 2 tablespoons unsalted butter
  • 1 medium onion minced
  • 2 cups beef broth
  • 1/4 cup cornstarch
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons ketchup

Instructions

For the meatballs

  • Combine all but the vegetable oil and mix well.
  • Form into meatballs.
  • Heat oil in a large skillet over medium-high heat.
  • Working in batches, add the meatballs and brown on each side and cooked through. Remove from the skillet and cook the remaining meatballs.
  • Use the skillet you use to cook the meatballs to make the gravy.

For the gravy

  • Add the butter to the skillet and melt.
  • Add the onion and saute until soft, about 5 minutes.
  • In a bowl, whisk together the broth, cornstarch, Worcestershire and ketchup. Add to the skillet with the onions.
  • Reduce heat to a simmer and stir. Continue stirring until the gravy is the desired thickness.

Serving

  • Serve meatballs over mashed potatoes with plenty of gravy, garnished with chopped fresh parsley.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor.¬† Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.
Grilled Open-Faced Beef, Cheese and Gravy SandwichesThere’s nothing I would really change about this recipe. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared.

This is yet another brilliant recipe from the BBQ Pit Boys.

Also try my open-faced turkey sandwiches.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

You'll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you've placed it onto the grill.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 2 pounds ground beef
  • 1 cup sweet onion chopped (about 1 large onion)
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 4-ounce can roasted diced chiles
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons your favorite BBQ rub
  • 8 slices Pepper Jack cheese
  • 4 slices large thick-cut bread I used a rustic ciabatta

For the beef gravy

  • 1 tablespoon unsalted butter
  • 2 cups beef broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water

Instructions

  • Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
  • Form the beef into equal-sized patties.
  • Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
  • Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
  • Place a large cast iron pan on your grill over indirect heat.
  • Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
  • Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
  • Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
  • Remove the pan from the grill. Lightly toast the bread slices on the grill.
  • Serve meat over the bread topped with the beef gravy.

For the beef gravy

  • Add a small skillet to the grill over direct heat. Add the butter and melt.
  • Add the beef broth. Bring to a boil.
  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Combine the flour and water in a cup and whisk into the beef broth.
  • Continue stirring until the gravy is thickened. Remove from heat.

Poutine

Anita and I recently grabbed lunch at one of my favorite Indianapolis food trucks, Scratch Truck. For a side, we opted for the poutine, a first for both of us. I’ve seen poutine hundreds of times on TV food shows, but never had the opportunity to try it until then, and boy, did we ever absolutely love it. French fried potatoes, topped with cheese curds (oh my!) and gravy. Really, what could be better?
poutineThe gravy is the real start of this dish, though let’s face it, cheese curds are pretty much wondrous on their own. After quite a bit of research, I settled on a gravy that is a mix of beef and chicken gravies. It’s crazy smooth and packed with flavor. The gravy wasn’t just great, it was fantastic.It would also be stellar on a chicken-fried steak. So you know what that means. Yep, I’ll be making chicken-fried steak soon.

If you don’t have cheese curds where you live, you can substitute block (not shredded) mozzarella that has been torn or chopped into small pieces.

Poutine

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 1/2 cups
Author Mike

Ingredients

For the poutine

  • 2 pounds French fries deep-fried and drained
  • 1 - 1 1/2 cups cheese curds
  • Garnish optional (I used sliced green onions, but chopped parsley, fresh sage, thyme, etc are also great)

For the gravy

  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cloves garlic finely chopped
  • 2 1/2 cups beef broth
  • 1 1/4 cups chicken broth
  • Freshly ground black pepper to taste

Instructions

For the poutine

  • Layer fries on a serving platter.
  • Sprinkle fries with the curds (you may have to separate the curds first).
  • Add lots of gravy and garnish as desired.

For the gravy

  • Dissolve the cornstarch in the water in a small bowl or glass.
  • Melt the butter in a large sauce pan.
  • Whisk in the flour and continue cooking, whisking often, for 5 minutes or until the flour has turned golden brown.
  • Add the garlic, stir and cook another 30 seconds.
  • Whisk in the beef and chicken broths (careful when first starting to add the broths as the mixture will steam a bit. Keep your hands and face back.)
  • Bring mixture to a boil then reduce to a simmer and continue simmering, whisking constantly, for 5 minutes or until the gravy is thickened.
  • Add pepper to taste and stir and serve.

Grilled Rib Roast with Gravy

This grilled rib roast with gravy is exactly why you’re not supposed to say “This is the best thing I ever ate.” Not long ago I made a fire-eater reverse-sear prime rib on my grill, and “best thing I ever ate” is exactly what I was thinking. Then I made this grilled rib roast with gravy. The verdict? Both versions are crazy good. This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.
Grilled Rib Roast with GravyI could eat this grilled rib roast all day long. I had a few leftover slices. They were screaming ‘make me into a prime rib sandwich’. I will and boy, will it ever be good too!

For a spicier rib roast, try my fire-eater reverse seared prime rib.

Grilled Rib Roast with Gravy

You'll need a cast iron skillet that is large enough to hold the rib roast. Throughout the cooking process make sure that you NEVER grab the skillet with your bare hands.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings

Ingredients

For the rib roast

  • 1 5-6 pound beef rib roast tied
  • 3 garlic cloves cut into thin slivers
  • 3 tablespoon unsalted butter softened
  • 3 tablespoons Kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons freshly ground black pepper
  • 2-4 cups beef broth you might need more

For the gravy

  • 1 tablespoon unsalted butter
  • 1 1/2 cups or more beef broth
  • 1 tablespoon all-purpose flour

Instructions

For the rib roast

  • Fire up your charcoal grill. You'll want it to be between 400-450 F to start out with.
  • Take a long thin sharp knife and cut holes into the roast ever inch or so. Shove the garlic slivers down into the holes.
  • Rub the softened butter all over the roast.
  • Combine the salt, garlic and onion powders and pepper. Rub the mixture over all sides of the roast.
  • Transfer the roast to a cast iron skillet.
  • Add 1 cup of beef broth or enough to be 1" deep in the skillet.
  • Place skillet on the grill. Cover and grill for 15 minutes.
  • Reduce the grill to cook at 325 F (just partially close the air vents) and cook until the roast reaches 130 F internally. You will want to check it every 20-30 minutes to see if more beef broth needs to be added.
  • Remove the roast and cover it in foil and let it rest for 30 minutes. Meanwhile, make the gravy with the drippings in the pan.
  • Serve roast sliced topped with gravy.

For the gravy

  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Dissolve the flour in a cup with 1 tablespoon of water. Whisk into the gravy mixture.
  • Continue stirring until gravy is desired thickness. If it's too thick add more broth.

Country Sausage Gravy

There is truly no gravy like this country sausage gravy. It may seem like a lot of ingredients, but it is beyond worth the time. Creamy, meaty (sausage AND bacon!) and packed full of great flavors. Amazing flavors, unlike any gravy I’ve ever had.

I like to make this gravy in a large cast iron skillet over charcoal. There’s just something about being outside early in the morning cooking up a big batch of gravy for breakfast over a hot charcoal fire. Of course you can cook it just as easily on the stove top.
Country Sausage GravyI usually serve this gravy over biscuits, but it would be incredible on a chicken-fried steak. For that matter, it’d be incredible on anything that requires sausage gravy.

Country Sausage Gravy

Course Gravy
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the gravy

  • 4 slices thick-cut bacon
  • 1 pound bulk pork sausage crumbled
  • 1/2 stick unsalted butter
  • 1 small red onion chopped
  • 1 tablespoon garlic minced
  • 4 tablespoons or more all-purpose flour
  • 2 cups or more milk
  • 1 chicken bouillon cube crumbled
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons green onion chopped

Serving suggestions

  • Hot baked biscuits
  • Chicken-fried steak

Instructions

  • Note: You can make this wonderful gravy on the grill (using direct and indirect cooking) or stove.
  • Heat a large (cast-iron is best) skillet over lit charcoal (direct heat) or on the stove top over medium-high heat.
  • Add bacon and cook until crispy. Remove to paper towel-lined plate.
  • Add the crumbled sausage and cook until browned, stirring often. Remove to a large bowl. Crumble the bacon and add to the cooked sausage.
  • Add the butter to skillet and melt.
  • Add in the onion and cook until just soft.
  • Add the garlic and cook for 1 minute.
  • If cooking on the grill, move the skillet to indirect heat. On the stove, reduce heat to medium-low.
  • Add flour, a little at a time. Mix, and add more flour. Cook until blonde in color. If too thin, add a bit more flour.
  • Add the milk 1/2 cup at a time, mixing. Continue cooking until thickened.
  • Add the chicken bouillon cube and stir.
  • Add in the sage, thyme, and cayenne. Mix well.
  • Add salt and pepper to taste, along with the Worcestershire sauce, parsley, and green onion.
  • Add in the sausage and bacon mixture. Stir and add more milk if the gravy is too thick.
  • Serve over hot biscuits or chicken-fried steak.

Red- and Black-Eyed Gravies

I love smoked spiral ham. I usually don’t need anything on it. Just give me some ham and I’ll be happy. But recently I started thinking… “Ya know, I’ve never made red-eye gravy before. I should do that.” So I did, and it was good. Very good. But then I thought, “I bet that Sriracha in red-eye gravy would be spectacular.” So I did that too, and it was beyond good. Known as black-eye gravy, it was my favorite of the two, but the competition was close. Red- and black-eyed gravies are a staple in this house.
Red- and Black-Eyed GraviesEither one of these gravies would be great on a steak, too. Or over a sliced beef rib roast. Ooooh, I need to make that. Soon. I do love red- and black-eyed gravies for sure!

Red- and Black-Eyed Gravies

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 /2 cup

Ingredients

For red-eye gravy

  • 1 slice thick-cut smoked bacon
  • 1 tablespoon all-purpose flour
  • 1/2 cup brewed strong coffee
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1 cube beef bouillon
  • Kosher salt and freshly ground pepper to taste

For black-eye gravy, add

  • 1-2 tablespoons Sriracha

Instructions

For the red-eye gravy

  • Place the bacon in a medium saucepan over medium-high heat. Cook until nearly done. Remove the bacon for other purposes but keep the fat.
  • Whisk in the flour until starting to bubble.
  • Add the coffee and water. Bring to a simmer.
  • Add the butter and bouillon and stir until the butter has melted and the bouillon has dissolved.
  • Season with salt and pepper to taste.
  • Let simmer until the desired thickness is achieved.

For the black-eye gravy

  • Add Sriracha to red-eye gravy before seasoning with salt and pepper.

Italian Meatballs and Gravy Grilled Country Style

Well, that does it for my search for the perfect meatballs and gravy. I’m done looking. These Italian meatballs and gravy, grilled country style, were absolutely fantastic. I used our Italian meatball recipe, which makes the best, tasty and tender meatballs you can find. We love them. I grilled them, but you can bake or smoke them instead. If you do grill your meatballs, use a skillet over the hot coals to make the gravy once the meatballs are done.

And as great as the meatballs were, the gravy is a new level of insanely tasty. Beef broth and coffee. Brilliant. And just a touch of garlic powder. Not only smooth, creamy, and tasty, but the gravy also has a really nice light coffee aroma.

Italian Meatballs and Gravy Grilled Country StyleI served the grilled Italian meatballs and gravy with our new favorite, creamy mashed cauliflower. You seriously cannot tell that you aren’t eating mashed potatoes, specially when they are covered in the fantastic country style gravy for the meatballs.

I can’t recommend this dish enough. You can of course substitute your own meatball recipe, or use pre-cooked. You’ll want to try my Salisbury steak meatballs too.

Italian Meatballs and Gravy Grilled Country Style

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 4 servings

Ingredients

For the meatballs

  • 2 pounds Italian meatballs I used our fantastic version, found here

For the gravy

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 cooked meatball crumbled
  • 1 teaspoon garlic powder
  • 1/4 cup brewed coffee
  • 1 small can beef broth

Instructions

For the meatballs

  • Cook the meatballs. I grilled ours over indirect heat for about 45 minutes. You can also bake them until done.
  • Serve with gravy.

For the gravy (for extra flavor, make the gravy in a skillet on the grill after the meatballs are done)

  • Melt the butter in a medium saucepan over medium-high heat.
  • Whisk in the flour and cook, stirring constantly, until the flour is cooked and the mixture is thick.
  • Add in the crumbled meatball, garlic powder, coffee, and broth. Stir.
  • Bring mixture to a boil, then reduce to a simmer, and let simmer, stirring often, until thickened.

Biscuits and Tasso Gravy

Quick-and-easy biscuits and gravy is a common meal in our household. A tube of biscuits, a roll of sausage, a little flour, salt and pepper, and milk and 15 minutes later you’ve got breakfast. Well, this biscuits and Tasso gravy isn’t that version of biscuits and gravy. This is beyond that. Way, way, way beyond it. Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.
Biscuits and Tasso GravyThe original recipe calls for using creme fraiche, which I could not find the day I went to the market. I ended up substituting sour cream, which has a different texture and slightly different taste, but the end result was still fantastic.

I made the Tasso on my Weber Smokey Mountain smoker. It takes a few days to prepare, but oh is it ever worth the time.

Biscuits and Tasso Gravy

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -5 servings

Ingredients

For the gravy

  • 4 tablespoons unsalted butter
  • 1 cup Tasso diced
  • 4 tablespoons all-purpose flour
  • 3 cups half and half
  • Kosher salt to taste
  • 4 teaspoons fresh-squeezed lemon juice
  • 4 dashes hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup Creme Fraiche

For the biscuits

  • 1 tube your favorite biscuits

Instructions

For the gravy

  • Melt the butter in a large sauce pan over medium-high heat.
  • Add the Tasso. Saute until the Tasso starts to brown.
  • Stir in the flour and continue stirring for two minutes.
  • Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
  • Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
  • Stir in the creme fraiche and serve over biscuits.

For the biscuits

  • Bake the biscuits per package instructions.

Chicken and Gravy Sandwiches

If you follow this blog you’ll know that my favorite thing to make and eat is a messy sandwich or po boy. The messier, the better. The kind of sandwiches that you can’t put down once you pick them up. The kind where the sauces run down the front of your arms. LIke these chicken and gravy sandwiches. Tender grilled thin chicken breasts, topped with a gravy that you can make with items you probably already have in your pantry.

Chicken and Gravy SandwichesI served these chicken and gravy sandwiches with additional gravy on the side, like a French dip…. more like a French drip though!

Also try my grilled chicken po boy!

Chicken and Gravy Sandwiches

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the chicken

  • 1/4 cup fresh lemon juice plus 1/4 teaspoon zest
  • 1 teaspoon honey
  • Fresh parsley chopped
  • 2 teaspoons minced garlic
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 boneless skinless chicken breasts (I prefer mine butterflied or flattened)

For the gravy

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock 1 small can
  • Salt and pepper to taste I used seasoned pepper, but a few pinches of Creole seasoning would also be great
  • 1 tablespoon Dijon mustard

For the sandwich

  • 1 large loaf French bread warmed

Instructions

For the chicken

  • Whisk together the lemon juice and zest, honey, parsley, garlic, and oil. Pour into a large resealable baggie.
  • Season the chicken with salt and pepper and add to the bag. Seal and toss to coat.
  • Place in a large bowl or on a sheet pan in the fridge for 15 minutes.
  • If you are grilling the sandwiches, heat your grill or otherwise heat a large skillet over medium-high heat.
  • Working in batches if needed, shake off excess marinade and cook or grill the chicken 5-6 minutes per side, then flip until done. Remove to a plate and let rest while you make the gravy.

For the gravy

  • Melt butter in a sauce pot over medium heat.
  • Whisk in the flour and cook for 1 minute, stirring constantly.
  • Slowly whisk in the chicken stock. Bring to a boil then reduce to a simmer. Cook until thickened, 5-7 minutes, stirring often.
  • Season with salt and pepper.
  • Remove from heat and stir in the mustard.

For the sandwich

  • Slice bread lengthwise.
  • Using tongs, grab the chicken and then dip it into the gravy. Place onto bread.
  • Serve with additional gravy on the side for dipping.

Cajun Gravy

Looking for a kicked-up gravy for turkey, chicken or mashed potatoes or just about anything? Well, you found it.This Cajun gravy may take a while to make, but it’s worth it. You can’t rush good gravy, a good roux takes time. The end result is creamy, flavorful, and has just a bit of kick.

Cajun GravyI served up some Cajun mashed potatoes, made a nice ‘gravy bowl’ in the middle of them, and loaded up on the gravy. Absolutely delicious.This makes a good sized batch of Cajun gravy. You can’t have too much gravy, though. There’s absolutely nothing worse than still having mashed potatoes on your plate but no more gravy.

Cajun Gravy

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7 cups
Author Mike

Ingredients

For the roux

  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour

For the gravy

  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 4 cups or 2 14 ounce cans chicken broth
  • 3 1/2 cups water

Instructions

  • Make the roux by cooking the oil and 3 tablespoons flour in a large skillet over medium heat. Stir constantly until nice and dark brown but not burnt, 10-15 minutes.
  • Whisk in the remaining ingredients and bring to a boil.
  • Keep whisking for 10 minutes or until nice and thick.