Thursday, November 8, 2012

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 Meatballs and Gravy-Alabama style

Mama Mia, that's a versatile meatball!

There is more to meatballs than just serving them with spaghetti, or sticking a toothpick in them and serving them as an appetizer.  Meatballs are a versatile and economical main course.

Meatballs and Gravy-Alabama style

For the meatballs:
1 pound ground chuck
1 pound Italian sausage, either hot or sweet
1 teaspoon chopped garlic
2 tablespoons A-1 sauce
Seasoned salt and pepper to taste

Mix all of the ingredients together thoroughly.  Shape into about 1-1/2 inch size meatballs.  Place in a 350 degree preheated oven for 15 minutes, or until meatballs are done.  Remove the meatballs from the oven and drain; then place on paper towels to absorb any grease.

Mushroom Gravy
1 can Campbells  Golden  Mushroom soup
1 can Campbells Cream of Mushroom soup
1 large onion, sliced thinly
1 red pepper, sliced thinly
1 green pepper, sliced thinly
1 yellow pepper, sliced thinly
1/2 soup can white wine (can substitute chicken stock)
1/2 soup can water
1 tablespoon butter

On a saucepan, saute onions and peppers in butter until onions are translucent.  Mix the soups together along with the water and the wine.  Pour this over the vegetables and cook for 10-15 minutes on low or until the gravy is heated.
Pour mushroom gravy over meatballs and serve on rice, thin spaghetti, or mashed potatoes.
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