Hubbins is particularly fond of meat and potatoes...
Preheat oven to 375°
Serves 5
Meatballs
2lbs ground beef
1 pkg Onion soup mix
2 eggs
3/4 cup oats
1 tbs dried parsley
1 tsp cayenne pepper
1 tsp fresh grated nutmeg
salt & pepper
Gravy
1 large box beef broth
2 tbs butter
2 tbs flour
8 cups Mashed Potatoes.
Tonight I used Idahoan Instant Potatoes. Usually I have potatoes on hand and Girl Child peels and slices 10-12 russets. Boils them for approximately 20 min. Until fork tender. A splash of cream, some butter, salt and white pepper all go into the stainless bowl of my kitchen aide where I set it on medium and let it whip those potatoes into fluffy perfection.
Or if I'm pressed for time or simply out of potatoes...use instant. Its one of the items I try to always have on hand. Like Champane or Chocolate. Wine...you see where I'm going.
Follow the directions on the box. Easy.
For the Meatballs
I used my Kitchen Aide to mix together; the ground beef, eggs, soup mix, parsley, cayenne pepper, oats and nutmeg. (p.s...ignore the onion in the photo. And apologies for the lame pictures. I'm currently using my phone to take pictures. Someday, I will have a camera!)
Form the meat mixture into 1 inch size balls and place them on a cookie sheet.
Set them in a preheated oven on the middle rack.
Bake for 20 minutes.
Then turn the oven up to 415° and bake another 8-10 minutes. Or until a thermometer inserted into the center of the meatballs reaches 160° This gives the ...balls.... :o) ...a nice color.
For the Gravy
Pour the drippings and crunchy bits from the cookie sheet into a heavy pan. Add the butter and melt. Whisk together the flour and about a 1/2 to 3/4 cup beef broth in a cup and set aside. Add the entire box of beef broth to the melted butter and meatball drippings. Bring to a boil and then slowly whisk in the flour/broth mixture. Let simmer until thickened.
salt and pepper all you please
Mine was not low sodium, but that is probably something you should think about. If you think about such things.
Add the meatballs to the gravy and heat through until bubbly...if the gravy is too thick just add a little water until you get the consistency you desire.
Serve over hot mashed potatoes. With a side of buttered corn, if you please.
Let me know what you think! :)
p.s.s it has occurred to me as I finish up this post, that pictures of the process would be nice... but it's a little too late for that now isn't it. shoot!
Enjoy,
k
Preheat oven to 375°
Serves 5
Meatballs
2lbs ground beef
1 pkg Onion soup mix
2 eggs
3/4 cup oats
1 tbs dried parsley
1 tsp cayenne pepper
1 tsp fresh grated nutmeg
salt & pepper
Gravy
1 large box beef broth
2 tbs butter
2 tbs flour
8 cups Mashed Potatoes.
Tonight I used Idahoan Instant Potatoes. Usually I have potatoes on hand and Girl Child peels and slices 10-12 russets. Boils them for approximately 20 min. Until fork tender. A splash of cream, some butter, salt and white pepper all go into the stainless bowl of my kitchen aide where I set it on medium and let it whip those potatoes into fluffy perfection.
Or if I'm pressed for time or simply out of potatoes...use instant. Its one of the items I try to always have on hand. Like Champane or Chocolate. Wine...you see where I'm going.
Follow the directions on the box. Easy.
For the Meatballs
I used my Kitchen Aide to mix together; the ground beef, eggs, soup mix, parsley, cayenne pepper, oats and nutmeg. (p.s...ignore the onion in the photo. And apologies for the lame pictures. I'm currently using my phone to take pictures. Someday, I will have a camera!)
Form the meat mixture into 1 inch size balls and place them on a cookie sheet.
Set them in a preheated oven on the middle rack.
Bake for 20 minutes.
Then turn the oven up to 415° and bake another 8-10 minutes. Or until a thermometer inserted into the center of the meatballs reaches 160° This gives the ...balls.... :o) ...a nice color.
For the Gravy
Pour the drippings and crunchy bits from the cookie sheet into a heavy pan. Add the butter and melt. Whisk together the flour and about a 1/2 to 3/4 cup beef broth in a cup and set aside. Add the entire box of beef broth to the melted butter and meatball drippings. Bring to a boil and then slowly whisk in the flour/broth mixture. Let simmer until thickened.
salt and pepper all you please
Mine was not low sodium, but that is probably something you should think about. If you think about such things.
Add the meatballs to the gravy and heat through until bubbly...if the gravy is too thick just add a little water until you get the consistency you desire.
Serve over hot mashed potatoes. With a side of buttered corn, if you please.
Let me know what you think! :)
p.s.s it has occurred to me as I finish up this post, that pictures of the process would be nice... but it's a little too late for that now isn't it. shoot!
Enjoy,
k
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