Meatballs And Gravy Over Creamy Cauliflower Mash

This delicious meatballs and gravy recipe with cauliflower creamy mashed potatoes will be your new favorite dinner recipe.

I can almost guarantee it will have your family running to the kitchen for seconds!

• Instant Pot Creamy Garlic and Herb Spaghetti With Meatballs
• Easy Instant Pot Jerk Chicken
• Instant Pot Meatball Stroganoff
• Instant Pot Meatball Rigatoni Soup {Vegan & Keto-Friendly Options} 

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______ OUR FAVORITE INSTANT POT ACCESSORIES ______

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CAN YOU USE FROZEN MEATBALLS?

Absolutely!  As I mentioned, I am all for making homemade meatballs from scratch, but these last few weeks our family has been traveling and we need a family loved dinner recipe that was going to make life just a tad easier.  So, pre-made meatballs and gravy it is!  Whether you’re making them in a pressure cooker or the stove top, frozen meatballs will do just fine.  

As we mentioned at the beginning of the post, we used Pure Farmland Italian Style plant-based meatballs which were so delicious!  Did we mention how delicious they are served over creamy mashed potatoes?  

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TIPS FOR MAKING MEATBALLS AND GRAVY:

• As you’ll note in the ingredients below, I added a little bit of red wine to this easy gravy recipe.  By no means do you have to do the same.  The red wine will cook off during the cooking process in the pressure cooker or stove top.  But, this dinner recipe is just as yummy without it.  Comfort food, indeed.  
• This recipe will make a good amount of gravy.  My family loves a good hearty dish of gravy over cauliflower creamy mashed potatoes so feel free to lessen the ingredients below, if needed.  Top with fresh parsley and you’re good to go!
• The gravy and cauliflower or creamy mashed potatoes can be stored for several days as leftovers.  Simply store in an airtight container in the frige for 3-5 days. If you find that the gravy has gelled at all, simply heat over the stove on a slow simmer while stirring regularly.  If needed, you can also add additional beef broth to make the gravy less thick.
• If you choose to use frozen meatballs, note it may take the pressure cooker a tad more time to come to pressure compared with thawed or homemade meatballs.

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WANT TO MAKE YOUR MEATBALLS WITH GRAVY VEGAN, PLANT-BASED OR KETO-FRIENDLY?

If you are looking to make this meatballs and gravy recipe a keto, vegan and/or plant-based friendly, simply replace the above ingredients as mentioned below.

• Meatballs: Swap out your ground homemade meatballs with a plant-based alternative like Beyond Meat or Pure Farmland.  This was our second time trying the Pure Farmland Italian style meatballs (we also made them in this delicious Instant Pot Meatball Rigatoni Soup) and I was really impressed.  They pack 14 grams of protein with each serving and had a great natural flavor. 
• Mashed Potatoes: We used creamy cauliflower mashed potatoes as opposed to regular mashed potatoes for this recipe and no one in our family could tell the difference!  They were just as tasty, smooth and full of flavor, but with half the carbs.  You can find a number of good cauliflower creamy mashed potatoes options in the same grocery isle as your packaged creamy mashed potato brands.  
• Beef Broth: I get it, this is a brown gravy so why would we substitute for another other than beef broth.  However, I have tried this recipe with vegetable broth as well and it’s still just as delicious.
• Butter: There are now a number of good plant-based and vegan butter options available at your local grocery store.  A few of our favorite options include (all available at Target): 
  • Miyoko’s Vegan Butter
  • Earth Balance Soy Free Butter (also vegan friendly)
  • New Country Crock Almond Plant Butter

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INGREDIENTS FOR MEATBALLS AND GRAVY

• 2 tablespoons olive oil (you can also use avocado oil)
• 1 pound of pre-made meatballs, about 12 meatballs (I used Italian style, I used a plant-based meatballs from Pure Farmland.  You can also use frozen, if needed.) 
• 1/2 cup chopped onions
• 1 tablespoon minced garlic
• 1 cup beef broth
• Pinch of salt
• 1/4 cup dry red wine (optional)
• 1 teaspoon garlic pepper (you can also just use regular pepper)
• Cornstarch slurry (use if you would like your gravy thicker)
  • To make a cornstarch slurry, combining 2 tablespoons of cornstarch and 1/2 cup of water and mix well. Add this to the gravy to help thicken it.
• Chopped parsley for garnish

NOTE: I have also made this family loved dinner recipe with mushrooms which is also delicious!  

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HOW TO MAKE MEATBALLS AND GRAVY:

INSTANT POT:

• Turn your Instant Pot on and select the ‘Saute’ function on high.
• When the Instant Pot is hot, add in olive oil and meatballs. Brown the meatballs until all sides are slightly cooked, about 10 minutes.  They do not need to be cooked all the way as they will continue to cook during the pressure cooking phase.  NOTE: be sure to move the meatballs regularly to ensure they do not stick to the bottom of your Instant Pot.  Doing so will ensure you do not receive the ‘Burn’ notification.  
• Once you have browned the meatballs, remove and set aside for now.
• While still on the ‘Saute’ function, add in butter and onions and saute until onions are slightly browned and caramelized.  Add minced garlic and continue to saute for an additional minute or two.
• Add in beef stock and scrape the bottom of the pot gently to deglaze.
• Add in salt, garlic pepper and red wine (optional) and stir contents.
• Select the ‘Cancel’ function to reset the cooking function.
• Add meatballs back into your Instant Pot and select the ‘Pressure Cook’ or ‘Manual’ function on high.
• Secure the Instant Pot lid and pressure cook for 10 minutes.
• Once the timer beeps, allow the pressure to naturally release for 5 minutes then quick release all remaining pressure.
• Carefully remove the meatballs from the Instant Pot once again and set aside until gravy is thickened.
• While on ‘warming’, add cornstarch slurry to the Instant Pot and stir until contents are well combined.  
• Taste and add any additional seasoning needed.
• Once gravy has thickened to your liking, add the meatballs back into the Instant Pot and stir until meatballs are covered in gravy.
• Serve over mashed cauliflower or mashed potatoes.
• Enjoy!

STOVE TOP:

• In a large pan on the stove top over medium heat, add olive brown the meatballs evenly on each side.  
• Once uou have browned the meatballs, remove from the stove top and set aside for the moment. 
• In the same large pan, begin to melt butter.  
• Once the butter it hot, add onions, salt, garlic pepper and stir until onions are slightly browned and caramelized, about 5 minutes.  
• Stir in red wine (optional) and continue to cook for an additional 1-2 minutes.  
• Slowly whisk in beef stock until gravy starts to thicken, about 5 minutes.  
• Remove the pan for the heat for a moment and whisk in cornstarch slurry and stir until all contents are mixed well and gravy continue to thicken to your liking.  
• Add meatballs into the large pan and mix well until meatballs are well covered.  
• Serve over cauliflower mash and enjoy!  

NOTE: Be sure to see the ‘Tips’ above for reheating and storing instructions! We hope you this is a new family loved recipe at your house as much as it is ours!  As noted above, if you happen to have left overs, be sure to store in an airtight container in the fridge for up to 3-5 days.  

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Instant Pot Meatballs And Gravy || Plant-Based Option Inside

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SERVES/MAKES: 4 people

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients:

• 2 tablespoons olive oil (you can also use avocado oil)
• 1 pound pre-made meatballs, about 12-15 I used Italian style, I used a plant-based meatballs from Pure Farmland.  You can also use frozen, if needed.)
• 1/2 cup chopped onions
• 1 tablespoon minced garlic
• 1 cup beef stock
• Pinch of salt
• 1/4 cup dry red wine (optional)
• 1 teaspoon garlic pepper (you can also just use regular pepper)
• Cornstarch slurry (use if you would like your gravy thicker) To make a cornstarch slurry, combining 2 tablespoons of cornstarch and 1/2 cup of water and mix well. Add this to the gravy to help thicken it.
• Chopped parsley for garnish

Instructions:

INSTANT POT

• Turn your Instant Pot on and select the ‘Saute’ function on high.
• When the Instant Pot is hot, add in olive oil and meatballs. Cook meatballs until all sides are slightly browned, about 10 minutes.  They do not need to be cooked all the way as they will continue to cook during the pressure cooking phase.  NOTE: be sure to move the meatballs regularly to ensure they do not stick to the bottom of your Instant Pot.  Doing so will ensure you do not receive the ‘Burn’ notification.  
• Once the meatballs are evenly browned, remove the meatballs and set aside for now.
• While still on the ‘Saute’ function, add in butter and onions and saute until onions are slightly browned and caramelized.  Add minced garlic and continue to saute for an additional minute or two.
• Add in beef stock and scrape the bottom of the pot gently to deglaze.
• Add in salt, garlic pepper and red wine (optional) and stir contents.
• Select the ‘Cancel’ function to reset the cooking function.
• Add meatballs back into your Instant Pot and select the ‘Pressure Cook’ or ‘Manual’function on high.
• Secure the Instant Pot lid and pressure cook for 10 minutes.
• Once the timer beeps, allow the pressure to naturally release for 5 minutes then quick release all remaining pressure.
• Carefully remove the meatballs from the Instant Pot once again and set aside until gravy is thickened.
• While on ‘warming’, add cornstarch slurry to the Instant Pot and stir until contents are well combined.  
• Taste and add any additional seasoning needed.
• Once gravy has thickened to your liking, add the meatballs back into the Instant Pot and stir until meatballs are covered in gravy.
• Serve over mashed cauliflower or mashed potatoes.
• Enjoy!

STOVE TOP

• In a large pan on the stove top over medium heat, add olive and meatballs and brown evenly on each side.  
• Once meatballs are browned evenly, remove from the stove top and set aside for the moment. 
• In the same large pan, begin to melt butter.  
• Once the butter it hot, add onions, salt, garlic pepper and stir until onions are slightly browned and caramelized, about 5 minutes.  
• Stir in red wine (optional) and continue to cook for an additional 1-2 minutes.  
• Slowly whisk in beef stock until gravy starts to thicken, about 5 minutes.  
• Remove the pan for the heat for a moment and whisk in cornstarch slurry and stir until all contents are mixed well and gravy continue to thicken to your liking.  
• Add meatballs into the large pan and mix well until meatballs are well covered.  
• Serve over cauliflower mash and enjoy!  

Tips / Notes:

AUTHOR || A LILY LOVE AFFAIR || WWW.ALILYLOVEAFFAIR.COM

TIPS FOR MAKING INSTANT POT MEATBALLS AND GRAVY:

• As you’ll note in the ingredients below, I added a little bit of red wine to this gravy recipe.  By no means do you have to do the same.  The red wine will cook off during the cooking process.  But, the recipe is just as yummy without it.
• This recipe will make a good amount of gravy.  My family loves a good hearty dish of gravy over cauliflower mashed potatoes so feel free to lessen the ingredients below, if needed.
• The gravy and cauliflower or mashed potatoes can be stored for several days as leftovers.  If you find that the gravy has gelled at all, simply heat over the stove on a slow simmer while stirring regularly.  If needed, you can also add additional beef broth to make the gravy less thick.
• If you choose to use frozen meatballs, note it may take the Instant Pot a tad more time to come to pressure compared with thawed meatballs.

 

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