{Meatballs}
1 cup crushed corn chips
1 cup milk
1 clove garlic, minced
2 Tbsp. dried parsley
1 tsp. salt
1/8 tsp. pepper
2 pounds hamburger
1 cup crushed corn chips
1 cup milk
1 clove garlic, minced
2 Tbsp. dried parsley
1 tsp. salt
1/8 tsp. pepper
2 pounds hamburger
{Gravy}
1/4 cup margarine or butter
1 small onion
1/4-1/3 cup flour
2 1/2 cups water
3 tsp. beef bouillon
2 tsp. Worcestershire sauce
1 cup sour cream (fat free works fine for this recipe)
For the meatballs: Combine all ingredients and shape into 1 1/2" balls. (I use a cookie scoop so I don’t have to get my hands dirty.) Place on foil lined cookie sheets and bake at 375 for about 20 minutes or till brown.
For the gravy: In large pan, cook onion in margarine till tender. Whisk the flour with the water till all lumps are gone. Add to onions with bouillon and Worcestershire. Cook and stir till bubbly and thick. (If it isn’t thick enough, whisk more flour with some water and add till it is how you like it. If it is to thick, add water.) At this point I do a taste test and add more bouillon granules or Worcestershire if I think it needs it. Stir in meatballs and sour cream and heat through but don’t boil. Serve over mashed potatoes.
For the gravy: In large pan, cook onion in margarine till tender. Whisk the flour with the water till all lumps are gone. Add to onions with bouillon and Worcestershire. Cook and stir till bubbly and thick. (If it isn’t thick enough, whisk more flour with some water and add till it is how you like it. If it is to thick, add water.) At this point I do a taste test and add more bouillon granules or Worcestershire if I think it needs it. Stir in meatballs and sour cream and heat through but don’t boil. Serve over mashed potatoes.
No comments:
Post a Comment