MEATBALLS AND GRAVY WITH RICE RECIPES

Steps:

• defrost and season ground meat.add bread crumbs to help meatballs stick. roll into meatballs.
• roll meatballs into flour.
• heat oil in skillet and add floured meatballs.
• brown meatballs well on all sides. (its good that some of the flour sticks to the bottom of the pan. you don't want to burn them but this buildup will add to the gravy.).
• add just enough water to cover meatballs.
• add 1/2 envelop of soup mix.
• add couple of shakes of Worcestershire sauce.
• stir and scrap bottom of pan until mixture thickens.
• serve on top of rice and enjoy.
• *if you need more gravy add other 1/2 of soup mix and water. or if its not thick enough add some cornstarch.

Steps:

• Put 4 cups rice to cook with ½ teaspoon salt per cup of rice.
• Meatballs: For the meatballs gently mix all ingredients listed with the exception of the flour for dusting, the rice and salt for the rice. Heat oil in a heavy cast iron pan. Have flour ready for dusting meatballs in a bowl. Form golf ball sized meatballs should be about 6-8 per pound of meat mixture. Dust formed meat in flour and place into hot oil. Let meatballs brown in oil for about 7-9 minutes per side. Once the meatballs are fried remove and place on paper towels to absorb excess oil.
• Gravy: Medium-High heat. Drain Oil down to 1/3 cup of oil in pan leave drippings in pan. Place onion & bell pepper mixture into pot. Mix thoroughly with oil. Let the mixture begin to brown. Stir about every 4 minutes. About 10-12 minutes into process add about 1 1/2 tablespoons of warm water to the pan, and deglaze pot with flat wooden spatula.
• Continue the browning process stirring every 4 minutes. Repeat the water ever 10-12 minutes. The gravy should take approximately 30-35 minutes to complete. So, three watering-deglazing intervals should do it. Once the mixture is completely brown, add the seasoning and 1 1/2 cups water.
• Add the meatballs and bring the gravy to simmer/boil for about 15 minutes. Served over the cooked rice.