Meatball Gravy

Here's what you'll need for your meatball gravy:

3 lbs lean ground beef
2 medium onion (chopped)
salt
2 tsps seasoned salt
1 tsp ground black pepper
1 1/4 C cooking oil
1 C flour
2 tsp tomato paste
2 1/2 C water
1/2 pod hot pepper (chopped, optional)

Meatball Gravy, served with split peas and rice.

First you have to make your meatballs:

Add 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp seasoned salt to your ground beef. Chop one onion and add in. Add chopped pepper (optional). Mix to spread seasoning evenly.

Roll into one inch balls. Lightly coat balls with flour. Let stand for 30 minutes to allow seasonings to penetrate.

Add one cup of cooking oil to a large skillet. Heat the oil on medium high. When oil is hot, fry balls until both sides are light brown. Reduce heat if the balls are browning too fast.

Next, make your gravy:

Slice the second onion. Heat 1/4 cup of oil in large skillet on medium high. Add 3 Tbs of flour to hot oil. Stir until well mixed.

Add onions and continue stirring until onions and flour are golden brown. Reduce heat to medium. Add tomato paste and mix in.

Add 2 1/2 C water. Add 1/2 tsp salt, 1 tsp seasoned salt and 1/4 tsp black pepper. Stir.

Taste. Add more salt or seasoned salt if desired. Add meatballs to gravy.

Return to boil. Reduce heat to medium / low. Simmer until gravy has thickened as desired.

Serve for dinner with split peas and rice.

Also try chicken or fish gravy.

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