- Rachelle Anderson
Meatballs & Gravy
This is one of my families favorite recipes. I usually serve it with mashed potatoes and a vegetable.
Lets get started. You will need a mixing bowl and a medium sized skillet with cover. I cook primarily in all cast iron pans. They have been around forever and are tried and proven. The reasons why I use the cast iron - I don't have to worry about what kind of chemicals they were treated with, it will last multiple generations if treated right, they create wonderful sears to meat and have great heat distribution. If you don't have a cast iron pan don't worry any skillet pan will do.
1 LB GROUND BEEF
2 TABLBSPOON ONION (FINELY CHOPPED)
1 TEASPOON SALT
¼ TEASPOON ITALIAN SEASONING
1/8 CUP MILK
¼ CUP BREADCRUMBS
½ TEASPOON WORCHESTIHER SAUCE
2 CUPS BEEF BROTH
2 TABLESPOON CORNSTARCH
SALT AND PEPPER
1 GREEN ONION CHOPPED (OPT)
Combine all ingredients for meatballs in mixing bowl.
Mix thoroughly by hand or with a spoon.
Form into 1 ½ -2-inch balls. can do by hand or use a large ice cream scoop or cookie dropper (if you don't want to get your hands dirty).
Put 1 tablespoon of oil into skillet.
Brown meat balls on all sides on med high heat. Reduce heat to low. Cover and cook 5-7 min or until meatballs are done. Remove meatballs from pan. Leave all those great little bits that came off the meat balls and any juice or fat in the pan. It will add that wonderful flavor to your gravy.
Onto the Gravy!
In the same pan you used for the meatballs add broth to the pan. Turn up to Med heat and bring to boil.
Mix cornstarch and water.
While stirring slowly (to keep it from clumping) add cornstarch mixture to boiling broth.
Add salt and pepper to taste.
Place meatballs back in pan with gravy.
Cook for 5 more min.
Garnish with green onion and serve.