Monday, January 30, 2012

Meatballs and Gravy

I've been thinking about several "Comfort Foods" I might share with you and my sister asks for this meal a lot. She thinks it's wonderful and I think it's plain but I will share it because it consists of something most everyone has in their pantry and freezer. When we were young our Mother was a widow and she had very little money. She had a good job during the day and worked some at night typing for several different Escrow firms. We had this meal a lot and I don't really know what to call it, so I'll just wing it.


  • 1 lb. Ground Chuck [more if you have several hungry guys to feed]
  • 1 lg. onion [chopped well]
  • salt and pepper to taste
Mix the above and work all the onion into the meat. It won't want to be there but make it. Form into large [soft ball size] balls. In our case it makes three big ones]

**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
  • 1 tbs. of Kosher Salt
  • 2 tbs. oil
With a good paper towel that won't tear apart, rub the salt into the pan, scrubbing it well to get all residue off. You will have to use some elbow grease here besides the oil. When you feel you have gotten all the yuck off the bottom and sides of the pan, carefully get all the salt out and throw away. Add 1 cup of oil to the pan and place into a 200 degree oven for an hour. When the time is up, pour off the oil [I put mine in a jar and reuse it again to season other skillets] and wipe clean.  If you haven't seasoned your pan before it will take a few times to get it to not stick but it will eventually work and you will be able to fry an egg in it and it won't stick. After you cooked with your pan, just use hot water and a brush and it will come clean. I always use a dab of oil on a paper towel to wipe it out. Hope this helps someone.

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