When I started this blog, I told you I'd tell you success or fail on my recipes. Hmm, I thought these were good, and they're a very good leftover, but my wife has suggested a couple of changes to make them better, which is noted in the recipe below.
I had a big hunk of ground beef sitting in the freezer so why not make some meatballs for a cool, winter Sunday.
INGREDIENTS
2 lbs. ground beef
2 eggs
1 cup bread crumbs
1/2 teaspoon ground pepper
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup all purpose flour
2 cans chicken broth
1 cup heavy cream
2 cups brown rice
3 tablespoons olive oil
Cook the two cups of brown rice in a rice steamer with one can of chicken broth. Fill with water to get enough liquid to cook the rice.
In a large bowl, mix the beef, eggs, bread crumbs, pepper, nutmeg, and allspice all together.
Put a large sheet of wax paper on the counter and make balls, 1-1.5 inches in diameter, and put them on the wax paper. After making enough meatballs for around three per person, take a gallon size, sealable plastic bag. Line with wax paper, put any extra meatballs in there to store in the freezer for a future meal.
Wash and dry the bowl, transfer enough meatballs for around three per person...separated by wax paper...in the bowl and save for later.
When the rice is ready, in a large skillet, heat up 2 tablespoons of the oil on medium/high heat. Cook the meatballs until brown on all sides, turning every couple of minutes for an even cook. Place back in the bowl.
Add another tablespoon of oil. Put the onions in and cook until translucent. Stir in the flour slowly and cook until the flour is brown. Add the other can of chicken broth. Boil for 5-6 minutes, stirring. Turn heat down to medium/low.
Stir in the cream. Simmer for 5-6 minutes.
Stir again and add the meatballs.
Serve over the rice.
Darryl
Copyright 2016 - Darryl Musick
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