Mushroom Meatballs
Last night I made some meatballs that I thought were really good so I thought I’d make sure to get the recipe onto my blog so I wouldn’t lose it! I don’t recall how much of each ingredient that I used, I just kind of added a little bit of this and a little bit of that until I thought it smelled right.
So the first thing I did was took the ground beef, the usual 3lbs that we get on sale at the grocery store, put it into a large bowl. I then added a little bit of soy sauce, chili powder, montreal steak seasoning, barbecue sauce (Jack Daniel’s, spicy original), onion powder, garlic powder and 2 eggs. I think that is all I put into them. If we had onions and green peppers I would have diced those up and added them in, but of course, we didn’t! If you’re wondering, the eggs help keep the meatballs from falling apart.
I mixed everything up with my hands and then rolled out 1-inch balls. I didn’t measure them of course, just estimated. Some of them were about 2 inches. The 3lbs of meat made about 2 & 1/2 plates of meatballs.
Once I had got the meatballs rolled out I put them into the frying pan and fried them until they were done. Rotating them occasionally so that all sides got browned. After each batch, it’s best to clean the junk out of the frying pan. You don’t have to wash it, just scrape all that junk out.
Once I had got them all fried up I put them on paper towels so that the remaining grease could drain. Once I felt they were as un-greasy as they would get, I put them into the croc-pot. Once they were in the croc-pot I poured two cans of mushroom gravy over them. I let them cook for a while to let the flavors soak in.
With the meatballs we had mashed potatoes and a can of peas. It was really good. I am going to have some for my lunch today!
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