I’ve made low-sodium meatballs in the past, and I’ve also made this low-sodium gravy recipe. Both are delicious. In any case, I hope you enjoy these recipes. Now, I want to talk about the two recipes together. Low-sodium meatballs and gravy sound like they might be delicious. I hope you try them for yourself and make it up if you don’t like it. If you like it, that’s great. If not, that’s cool too, because I love to cook anyway.
My husband and I love Italian food. We love the sauce, the garlic, the cheese, the meat, the veggies, and we love the carbs. But, we also love our health. The pasta is made with low sodium pasta, our chicken and beef are both free range, and we use low sodium seasonings.
I like to make my own low sodium meatballs, since they are quick to make (a lot of chopping) and inexpensive. I usually make about 5 lbs of meatballs, which is enough for about 300 sandwiches. Here’s my recipe:. Read more about low sodium swedish meatballs and let us know what you think.
This low-sodium meatballs and gravy dinner is a quick and simple way to enjoy a flavorful comfort food staple. The salt isn’t noticed at all since the dish is packed with spices and taste. This is also a great foundation recipe for a variety of different dishes, from spaghetti and meatballs to the classic meatball sandwich.
MEATBALLS WITH LOW SODIUM AND GRAVY
Total sodium: 714 mg – Sodium per serving: 119 mg – Calories per serving: 282
The majority of meatball and gravy dishes include 700mg or more of salt per serving. As is customary, I aim to keep a full meal under 250 mg of sodium. The wonderful thing about meatballs, and meatloaf in general, is how simple it is to add a variety of flavors without losing out on the salt. So don’t be scared to try a variety of different tastes, like these spicy meatballs, that may be unfamiliar to you.
It’s surprising how many various ways there are to serve meatballs with their soft and juicy insides nicely browned tiny bits. But one of my faves is when they’re covered in a delicious rich savory gravy. I served them over Spaetzle, a German egg noodle, since I needed to use up a bag that had already been opened. In the end, I believe they’re finest served with slippery flat broad egg noodles. However, for delicious low-sodium meatballs and sauce, any noodle or rice would suffice.
Meatballs and gravy with a low sodium content
The onions and a few spices are the secret to these delicious low-sodium meatballs. By sautéing the onion in a little butter, the taste is enhanced and some of the liquid held by the onion is released. It also prevents too much moisture from being added to the meatball, resulting in mushy meatballs.
Because they are meatballs, not meatloaf, I don’t use a lot of bread binder in my meatball recipes because it doesn’t contribute much to the meaty component. Meatballs should have a meaty flavor since they are often mixed with other ingredients in a dish. All you actually need is the egg and cornstarch listed in the recipe.
After the onions have cooled and been combined with the spices and meat, they will be seared on a very hot pan until all sides are well browned, which will take many rounds. At this stage, we’re simply browning the exterior, not cooking it through. This will retain all of the meatball’s fluids inside while giving it a robust browning on the exterior. Don’t worry, they’ll cook all the way through when simmered in the gravy at the end.
Meatballs in a low-sodium gravy with a sprinkling of parmesan
TIPS FOR MEATBALLS AND GRAVY WITH LOW SODIUM
It’s preferable to let the beef mixture rest in the fridge for 30 minutes to overnight if you have the time. This allows the seasonings to penetrate the meat and the meatballs to form more easily.
The ideal meatball size for me is one that can be split in half when eaten, resulting in a mouth-sized piece while still leaving space on the fork for spaghetti or mashed potatoes!
After you’ve cooked the seasoned meatballs, don’t wash or scrape the pan. Carefully dab or drain away any oil. All of those sticky pieces on the pan give a ton of flavor to the gravy.
Cook the meatballs in batches if necessary to avoid overcrowding the pan. There will be too much steam, which will prevent them from browning properly since the liquid will not evaporate as fast.
MAKE AN EXTRA SERVING OF MEATBALLS
Double the recipe and serve them with egg noodles for supper, then serve them again with a tomato-based spaghetti or mashed potatoes a few days later. These are ideal for leftovers.
You may freeze or refrigerate the meatballs for up to 5-7 days after they’ve been made. The meatballs may be warmed either in the microwave or directly in a pot of spaghetti sauce. The greatest part about preparing these is that you can take a handful out of the freezer for a meal or snack in under two minutes.
Spaetzle with low-sodium meatballs
Meatballs and Gravy with Low Sodium
Low sodium meatballs with gravy dish that is simple to make and adaptable to a variety of meatball recipes.
Mode of Preparation Stop your screen from turning black.
15-minute prep time
30 minutes to prepare
45 minutes total
calorie count: 282 kcal
Meatballs (for the meatballs)
- a half-pound of lean ground beef 90% of the time it’s lean.
- 1 egg
- 1/2 gallon of milk
- cornstarch, 1 1/2 tbsp
- 1 coarsely sliced medium yellow onion
- a quarter teaspoon of nutmeg, ground
- 1/2 teaspoon allspice powder
- 1/4 teaspoon ginger powder
- 1 teaspoon dried yellow mustard
- 1 teaspoon of black pepper
- spritz with 3 tbsp olive oil
To make the gravy
- 2 tbsp butter (without salt)
- 4 tbsp all-purpose flour (more flour if needed)
- 1 gallon of milk
- 1 1/2 cup beef broth (without salt)
- 2 tsp Herb Ox beef bouillon granules (no sodium)
- 1 tbsp garlic, chopped
- salt and pepper to taste
Whisk together the egg and milk in a large mixing bowl, then add the cornstarch, onion, yellow mustard, pepper, nutmeg, allspice, and ginger. By hand, combine the meat and seasonings.
Form meatballs the size of golf balls. Due to the lack of binder, the mixture will be soft. Don’t be concerned if the balls flatten a little.
Brown the meatballs in a big iron skillet coated with olive oil spray over medium high heat. Don’t crowd the pan and cook half of it at a time for approximately 10 minutes, or until both sides are well browned. Drain the meatballs on paper towels. Drain any extra oil from the pan with care, keeping the flavor pieces.
Add butter to the leftover drippings to make gravy. After that, whisk in the flour. Add the beef broth, garlic, bouillon, and milk (no salt added). Bring to a low boil, stirring constantly for 2 minutes, or until the sauce has thickened. Return the meatballs to the skillet and cook on low until heated through.
For additional meatballs that can be frozen, double the recipe.
Serve with noodles, rice, or mashed potatoes as a side dish.
Serve with noodles, rice, or mashed potatoes as a side dish. Only the meatballs and gravy are included in the nutritional facts.
calorie count: 282 kcal
It doesn’t matter what you’re eating for dinner—if you’re looking for low sodium, you’ve come to the right place. These meatballs are low in sodium and high in flavor. You can toss them in with any spaghetti dish (like our easy Spaghetti with Meatballs!), or serve them with rice and vegetables for a healthier meal.. Read more about low sodium spaghetti sauce recipe and let us know what you think.
Frequently Asked Questions
Are frozen meatballs high in sodium?
Frozen meatballs are not high in sodium.
Are meatballs high in sodium?
Meatballs are high in sodium.
Do meatballs need salt?
Yes, salt is a key ingredient in meatballs.