Meatballs & Gravy

Yesterday I had taken out a package of scimitar and a package of ground pork, which was about 3 pounds of meat, and we had tacos which meant we had a lot of meat left over. I only cooked what we needed for the tacos and had planned to make burgers on the grill tonight but Vince was going to be home a bit later than usual and I figured he wouldn’t want to mess with grilling. I thought about meatloaf but that didn’t do a lot for me. Then a friend posted a picture and link for Meatballs and Gravy. I could live on rice and gravy and it doesn’t matter a whole lot to me what kind of meat you put with it. 

Meatballs & Gravy

This recipe looks complicated (or it did to me) but it really isn’t. I had all the ingredients so as soon as I saw the recipe, I got busy cooking. I changed a few things with the recipe.

1. I do not like white pepper so I left that out completely.
2. Since I was using probably 2 pounds of meat total, I halved all the ingredients.
3. The recipe calls for 4 T. of roux and since I was making half a recipe, it would have been 2 T. and I didn’t want to open a jar of roux for that so I made my own roux.
4. Instead of using chicken stock, I used water and Better than Bouillon (beef flavor).
5. I added about 2 T. of tomato powder. It just seems to make everything richer and more flavorful.

With about 2 pounds of meat, I ended up with a 9 x 13 dish stuffed full of meatballs. We used about 1/3 of them tonight and I’ll put two batches in the freezer. I would hate to think how many meatballs the full recipe makes.

It’s a very good recipe!