MEATBALLS AND GRAVY
- 1 lb. Ground Chuck [more if you have several hungry guys to feed]
- 1 lg. onion [chopped well]
- salt and pepper to taste
**Prepare your Iron Skillet [9 "or 10"] with just a very little Canola Oil [1 tbs.] Get the skillet real hot [not smoking] and put the balls in. Flatten them a bit so they aren't too thick. Sear them on both sides. They shouldn't sick but if they do carefully get them up and turn them over. Make sure they are real brown on both sides.
Turn the pan down and add enough cold water to come up to the sides of the meat balls. Cover the skillet and let simmer for about 20 minutes.
During this time I usually have my potatoes boiling on the stove along with a Veg. [green] and a salad ready to put out. When juices run clear, spoon them out into a deep bowl and set the pan off the heat. If there isn't a lot of liquid left add a little more water and scrape the bottom of the pan to get all the brown onions and meat off. [as Ann Burell says "Brown is good"]. Make a flour and water thickening -1/3 C flour and enough water to make it a pourable thickener. Add some to the liquid in the pan and return to the heat. Stir like mad so it won't lump. [if it does cheat and strain it, who will know?] Pour over the meat balls and serve with whipped potatoes, green beans, and a cottage cheese and pear, peach or some kind of fruit salad.
**A note on how to season Iron Skillets
First: NEVER WASH AN IRON SKILLET WITH SOAP!
- 1 tbs. of Kosher Salt
- 2 tbs. oil