Updated: Aug 19
The creative juices were flowing with this recipe! My daughter turns her nose up at vegetables, so I have to get them in (food) as I can.
I have cut down on our pork and beef intake, however as everyone is going vegan and vegetarian, I just want to make healthier options we both will love. Low in cost as well - I would call this a budget meal.
The below recipe is going in the books for the monthly repeat.
1 lb pack of ground beef
1 carrot stalk
1 package of onion soup mix
2 tablespoons of vegetable or canola oil
1 pack of brown gravy
2 cups of water
Cut zucchini, squash and carrots in chunks and place into food processor to grind into smaller pieces
Place pack of ground beef into a large bowl with egg, onion soup mix and veggie blend
Mix all ingredients together until well blended (best with your hands)
Heat large skillet (I have a copper chef) with vegetable or canola oil to medium high. Once heated, place meatballs in skillet. No more than an inch apart
Sear (brown) both sides of all meatballs.
While searing, pour the brown gravy packet and two cups of water in a small bowl and whisk together and put to side
Also while browning, preheat oven to 350
Once meatballs are browned on both sides, turn heat to medium low
Take meatballs out and place them in an oven safe dish and place tray in oven. Keep meatballs in oven for 20 minutes
While meatballs in oven, pour slowing gravy mixture into skillet. Use fork to stir graveling with the ground beef bits at the bottom of the pan. Stir well and let gravy heat and simmer on low
Once meatballs are done, remove from oven and immediately place them in gravy
In the gravy, let the meatballs simmer rolling them around In the gravy to get on all sides
Enjoy with your meal!
This time I paired the meatballs with kale chips and vegetable rice (recipe to come)! See below picture.