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Savory Potato – Encased Meatball served with Brown Gravy

Savory Potato – Encased Meatball served with Brown Gravy

This is a couple of recipes that I combined. They include baked potato, brown onion gravy and homemade meatballs.

Fast Baked Potato

Ingredients:

4 Large Russet Potatoes (Washed and dried with skin on)
Kosher Salt
Fresh Cracked Black Pepper
1/8 cup – Extra Virgin Olive Oil
8 Tablespoons of Butter or Margarine

Equipment:

Microwaveable dish or plate that is large enough to hold the 4 large Potatoes
Cling Free Saran Wrap in 4 sheets large enough to wrap one potato each.
Large Mixing Bowl
Paper Towels
Knife

Place the dry potatoes in the large bowl. Pour Olive Oil over potatoes. With your hands rub Olive Oil over the potatoes until all sides are coated. Wash and dry your hands. Sprinkle Kosher Salt and Fresh Cracked Black Pepper over potatoes making sure all sides are covered. Take one potato at a time and wrap loosely in Cling Free Saran Wrap sheet. Place it on microwaveable dish or plate. Repeat these steps until all four potatoes are wrapped. Cook two at a time.

Your Microwave may have a baked potato setting. If so, use this. If not microwave 2 potatoes at a time for 15 minutes on high setting.

Remove Cling Free Saran Wrap from potatoes. Let potatoes cool for about 5 minutes. Cut the potatoes down the center lengthwise. Sprinkle with salt, pepper. Add butter. Remove the skin from the potato and set aside.

—- Next —–

Meatballs

Preheat oven 375 degrees

Ingredients:
1 pounds ground round beef
1 egg
3/4 cups breadcrumbs (I use “Vigo” Italian Style)
1/4-cup ketchup
1/2 tsp Adobe Seasoning
1/4-cup warm water
1/4 cup shredded cheese (Use whatever flavor you like) (Kraft has a shredded Parmesan, Mozzarella blend which is great for this recipe)
1/2 Pkg. Lipton’s onion Soup mix
2 TSB of vegetable oil

Mix first 8 ingredients thoroughly (Ground beef through Lipton Soup mix), then shape the mixture into individual medium sized meatballs. Cover with Saran Wrap Refrigerate for 2 Hours.

Equipment:

Large mixing bowl
Large skillet (After you cook the meatballs, you will use the skillet for the gravy so set it aside after your finished with the meatballs.)
Tongs
A 9 x 13 x at least 2 inches high baking dish

Heat skillet and add vegetable oil. Add enough meatballs in the skillet not to crowd the pan. Turn meatballs frequently to maintain their round space until brown. Add browned meatballs to baking dish and bake for 10 minutes.

——– Next ——–

Gravy

Ingredients:

½ cup of All Purpose Flour
1 medium onion (Julienne cut)
4 TBS of Vegetable Oil
1 cup of chicken broth
1 cup of water
Kosher Salt
Fresh Cracked Black Pepper

Equipment:

The skillet that was used for the meatballs
Wooden Spoon

Heat skillet. Add oil. When the oil is hot, add onions. Let onions sauté until slightly brown. Remove onions from the oil and set aside. Add flour and let brown in the oil. If you haven’t made gravy before, it will appear the flour is burning. It really isn’t.

Let the flour become a chocolate color. Add about ½ cup of the chicken broth and water at a time stirring constantly, getting all the particles from the bottom of the skillet. The gravy will thicken upon boiling after each application of liquid. When you have the desired consistency stop adding the liquid and remove from the heat. Set aside.

——- Next ——

Assembly

Ingredients:

The potato from the previous recipe
The meatballs from the previous recipe
Seasoned Bread Crumbs
Sautéed Onions from the Gravy recipe
1/2 cup of vegetable oil
1 egg beaten

Equipment:

Clean Skillet
Tongs
Plate with paper towel
Large mixing bowl
Small mixing bowl
Wooden Spoon
Potato masher

Add the potatoes to the large bowl and mash them with the potato masher until they have a smooth consistency. Add sautéed onions and use the wooden spoon to incorporate them in the potatoes. Take enough of the potato onion mixture in your hand to cover one of the meatballs. Form a ¼ inch thick layer of the potato onion mixture around the meatball. Repeat until all meatballs are covered with the potato onion mixture.

Set up an assembly line with the potato onion covered meatballs, beaten eggs, and breadcrumbs. Take a covered meatball and dip it in the beaten egg on all sides. Then roll it in the breadcrumb until covered on all sides. Place this battered meatball on a plate. Repeat until all the covered meatballs are battered with the breadcrumbs.

Heat oil in the skillet. Place two to three of the battered meatballs in the heated oil depending on the size of your skillet. Do not crowd the skillet. You need to be able to turned them easily. Remember everything is already cooked. You’re just cooking the outside batter. This is only going to take about 30 seconds on each side until golden brown.

Turn the battered meatball every 30 seconds until golden brown on all sides. Set on plate with paper towel. Repeat until all the meatballs are cooked.

Serve two cooked meatballs with a little pool of the brown gravy.

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October 26, 2010 - Posted by | Meat Recipes | , , ,

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