Meatballs

Gather up this stuff:

1 lb ground beef (thaw it out - this won't work AT ALL if the meat is frozen)
1 egg
1/2 to 1 cup breadcrumbs (I like Italian)
Splash of milk
Some water
1 package Brown Gravy mix
Glob of sour cream
A mixing bowl and a large frying pan

Crack the egg into the mixing bowl and scramble it a bit with a fork. (What? I didn't tell you that you would need a fork? Quit whining and open the cutlery drawer) Dump in the ground meat and mix together.

Add the bread crumbs. At this point, some of you are no doubt wondering, "Can I make my own bread crumbs?" The answer is yes, you can - and then go out and get a life. If you have enough time on your hands to make bread crumbs, you seriously need to get out more. Splash in some milk and mix it up some more. It should stick together pretty well. If it doesn't, add some more milk, or some water.

When it's all mixed together and sticking pretty well, start making the meatballs. Don't use a namby-pamby meatballer - use your hands. If you're not willing to actually touch raw meat, maybe you should re-think your commitment to being an omnivore and start buying vegan cookbooks. Make them about an inch across. Any bigger and you're going to get really bored during the next step.

Fry the meatballs in the pan. Use a non-stick pan, and you won't need any oil. Use a big spoon or a spatula to roll them around so they get brown all over. While they're frying, take the time to wash the bowl and fork. You'll be glad later when there are fewer dishes to do after supper.

Keep frying and rolling until the meatballs are browned. This should take about ten minutes, unless you didn't listen and made them bigger than an inch across, in which case you have no one to blame but yourself.  Add the gravy mix to a cup of water and dump over them. Simmer a while, until you're sure the meatballs are cooked through, or it's dinner time. Add a glob of sour cream and stir. The more sour cream you add, the creamier they will be (well, duh). You'll have to heat them a couple of minutes more because the sour cream will cool them down.

Serve with mashed potatoes, or over noodles. These go well with green beans, some sliced vine-ripe tomatoes, and a fruit salad, but hey, if you'd rather have asparagus and endive, go for it.
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