The finished dish looks just like the Rice and Gravy I just posted, only, it’s full of yummy little meatballs. Chris has been asking for this for some time now, so, since I was in a gravy-making mood, went ahead and made it. I figured it be great leftovers for his lunch.
- 1 pound ground beef
- 1 bound ground pork
- 1/2 small onion, minced fine
- 1/2 small bell pepper, minced fine
- 2 eggs
- 1/2 cup breadcrumbs
- cajun seasoning, to taste
- 1/2 teaspoon salt (more if you don’t use the seasoning)
- oil, for browning
- 2 cups beef stock
In a large bowl, combine the meats, vegetables, eggs, breadcrumbs, and seasonings. Mix well with hands, and portion out into little meatballs, setting them on a plate or tray. Heat up your good cast iron, add a little oil to cover the bottom (2 to 3 tablespoons). When the oil shimmers, it should be hot enough to get a good sear. Place the meatballs in to brown, don’t crowd too much. Sear the meatballs on medium till a good brown has been achieved. I usually find that the meatballs get turned on 3 sides, sometimes, my meatballs end up looking more like little triangles than balls.
As the meatballs become browned, transfer them to a plate. They do not need to be cooked all the way through, as they will finish cooking in the gravy.
When all the meatballs are seared, I added the other half of the small onion (not listed in ingredients above), and sauted those for about 10 minutes. Added a few tablespoons of flour, and stirr real well. Slowly added the beef stock. You may want to use a whisk to reduce the lumps. And, voila. Return to a simmer, add the meatballs, and let simmer for 30 minutes.
Taste for salt and pepper
Okay, I have to say, that after making Rice and Gravy, and then the Meatballs in Gravy in the same day….use a really good beef stock/broth. For the first batch of Rice and Gravy, I just used water, neither stock nor broth. For the two batches of Meatballs in Gravy, I used beef stock for each. What a difference! So delicious!
By the way, the addition of the onion after browning the meatballs, added a lotta, lotta flavor to the pot! No Lipton’s Onion Soup Mix here!
And, yes, it was delicious! Our guest couldn’t stop eating the meatballs, and I couldn’t stop eating the gravy!
Leftover update: These meatballs were delicious! The next day at work, I started thinking about them right after lunch. By the time I got home, I knew that these would be great in some good french bread. The best kind for poboy’s is crispy on the outside, fluffy soft on the inside. I heated up the meatballs, put some mayo on the bread, and placed the meatballs inside, adding a little extra gravy to get soaked into the bread. I even put a slice of muenster cheese on mine, and slipped it back into the oven to melt a little.
Phenomenal. Very satisfying.
Too bad that there aren’t hardly any to put in the freezer. Might have to make a double batch next time, ’cause, there will be a next time!