Meat Balls With Rice & Gravy (Classic)2011-08-21
- Course: Main Dishes
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The author/chef writes – “I have many fond memories of eating this dish growing up. There are as many variations as there are cooks in Acadiana, all of them wonderful. This is a recipe that I think everyone in the Acadian culture has had, and does not share with outsiders. It’s time. I have prepared this for friends in Houston and they loved it.”
- 2 pounds ground beef
- 1/2 cup minced yellow onion
- 1/4 cup bell pepper minced
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1 cup flour for dusting meatballs
- 3/4 cup Extra Virgin Olive Oil (pan-fry) (Reserve some oil for gravy)
- 1 egg
- 2 medium yellow onions chopped
- 3/4 cup bell pepper diced
- 1 tsp salt
- 1/4 tsp cayenne
- 4 cups rice
- 1/2 tsp salt per cup of rice
Put 4 cups rice to cook with ½ teaspoon salt per cup of rice.
Meatballs: Gently mix all ingredients for meatballs. Heat oil in a heavy cast iron pan. Have flour ready for dusting meatballs in a bowl. Form golf ball sized meatballs should be about 6-8 per pound of meat mixture. Dust formed meat in flour and place into hot oil. Let meatballs brown in oil for about 7-9 minutes per side. Once the meatballs are fried remove and place on paper towels to absorb excess oil.
Gravy: Medium-High heat. Drain Oil down to 1/3 cup of oil in pan leave drippings in pan. Place onion & bell pepper mixture into pot. Mix thoroughly with oil. Let the mixture begin to brown. Stir about every 4 minutes. About 10-12 minutes into process add about 1 1/2 tablespoons of warm water to the pan, and deglaze pot with flat wooden spatula.
Continue the browning process stirring every 4 minutes. Repeat the water ever 10-12 minutes. The gravy should take approximately 30-35 minutes to complete. So, three watering-deglazing intervals should do it. Once the mixture is completely brown, add the seasoning and 1 1/2 cups water.
Add the meatballs and bring the gravy to simmer/boil for about 15 minutes. Served over the cooked rice.