Damp, cold and crappy here. Thought comfort food would be the best thing to have on the menu.
So...tonight we'll have Mrs. Schneider's Giant Meatballs and Gravy. I have no idea who she was but I thank her for her recipe. Have had it since my children were small. The youngest one is 46, so it's been enjoyed for a while.
The meatballs are, yes, giant. I use a large ice cream dipper to shape them. Much easier than trying to eyeball the size.
We have some leftover wild rice from last night, so that will be the gravy sloppin' side. Some of the coconut macaroons I made a few days ago for dessert.
Here's the recipe if anyone is interested:
MRS. SCHNEIDER’S GIANT MEATBALLS AND GRAVY
(Serves 6)
Meatballs:
1½ lbs. ground beef
1 cup homemade breadcrumbs
1 medium onion, minced
1 tsp. salt
½ tsp. freshly ground black pepper
1 or 2 cloves garlic, minced
½ cup milk (about)
2 Tbsp. vegetable shortening
Gravy:
½ lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup strained beef stock or broth
1 (8-oz.) can tomato sauce
½ tsp. oregano
½ tsp. basil
Salt, to taste
Freshly ground black pepper, to
taste
Combine beef, onion, breadcrumbs, salt, pepper, garlic, and add enough milk to moisten – no more than ½ cup. Mix thoroughly and with wet hands form into meatballs about the size of an orange. Brown in 2 tablespoons shortening, turning to color on all sides. Remove and pour off grease, but leave brown bits in pan.
Next, to make gravy, melt butter in same pan and sauté mushrooms. When lightly colored, sprinkle with flour, slowly add beef stock, stirring to scrape up all browned pieces. Add tomato sauce and seasonings. Simmer until thickened. Return meatballs to pan and simmer, covered, for 20 minutes. Remove cover and simmer for another 5 minutes, basting several times to coat meatballs.
