Meatballs and gravy just like Memaw makes.
1. Chop all the veggies and set aside.
2. Prepare your meat by seasoning and mixing in breadcrumbs to keep them together if you are having trouble with your meatballs falling apart throw in one egg to the mixture.
3. Form your meatballs and then brown them in the oil... (don't worry about cooking them all the way through... cook till they are about 3/4 of the way there...you are just browning them for right now. They will be going back in the pot to cook the rest of the way.)
4. After browning the meatballs set them aside.
5. Add veggies garlic and seasoning to the drippings from the meatballs. Brown the veggies until they are cooked down.
6. Add the roux and stir till it's melted together with veggies. (May have to add a little water to get it to melt).
7. Add meatballs back in to the pot and then add water to bring them to a simmer. Be careful adding too much water will make your gravy thin. If your gravy starts looking thin add a flour/water mix to thicken. Let meatballs simmer until they are cooked through.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1078 | ||
Calories from Fat: 895 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.5g | 133 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 30g | ||
Polyunsanturated Fat 45.3g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 273.8mg | 9 % | |
Potassium 443mg | 12 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 20.3g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1078
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