Tips for making better gravy for meatball stew

Use Karys roux

Did you brown the hell out of the meatballs?

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anyone have a better recipe for gravy?

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For meatball stew I usually use the KISS method.

I season the 80/20 with Tony's spice/herb blend. Roll the balls in flour. Brown the piss out of them with a lil bacon grease but they end up making plenty enough oil themselves. Once they're brown brown I throw in my onion and let that deglaze all the gradeaux off of the pot. I add water (sometimes mixed with a bit of corn starch to thicken) then add the balls back and simmer for a while. Season to taste with cajun seasoning of choice.

Most of the gravy flavoring comes from browning the meat well.

ETA: switching from one jarred roux to another will not give you any significant difference in flavor. It's just flour and oil.

Don’t use a recipe. Make your own roux. Season to taste, not a teaspoon of this and that. This isn’t baking.

Cook your gravy for hours. If you want dinner at 7, start your gravy at like 3 so you can develop the flavors. Also, fry/brown the shite out of the meatballs in the pot you’re cooking in.

My secret use beef tallow to make your roux or for a hint of smokey flavor use smoked tallow

1 tbsp of slap ya mama isn't going to make the slightest difference in a half gallon of cooking liquid. Don't worry about measuring when making a large batch.

Browning the Jesus out of the meat helps tremendously.
Adding hot sauce helps because of the vinegar.
Cooking a longer time helps.
Salt.

You have to taste it as it goes, but if you're missing that savory, you can't fix it with more salt. The cause is from not browning the meat.
Anyone try adding MSG?
Does anyone have an opinion on browning the meatballs in the oven so that they stay together better?

Quick question----What are you putting in your meatballs?

Anything like onion, bell pepper, celery, garlic, green onion, parsley and some dry and wet seasonings?

I use all of the above when I make my meatballs for red gravy and would definitely do the same if using a brown gravy.

I brown the hell out of my meatballs too before adding them to any gravy. It helps hold them together better and adds a nice bit of flavor right off the bat.

marinara sauces from jars are great.

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I e made the Acadians Table recipe. Always a rad pleaser.

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def. going to try that one next time.

ninja recipe calls for oven baking the meatballs so you don't get any of the 'gratin' from browning them in the same skillet you make the gravy in. i have a feeling that has alot to do with the bland gravy.

Use hog lard and make your own roux.