Mom's Meatballs & Cream Gravy

[Granny Shanny]

For years I've thought this is one of the best things to do with hamburger, and now that I've lowered the carbs, I can STILL say that! It was my mom's recipe & she called it Swedish meatballs. Hers used bread crumbs instead of pork rind crumbs, and milk instead of cream, if you wanna try the original version.

1 cup pork rind crumbs
1/3 cup cream
1/4 cup minced onion
1 pound ground beef
1 egg, slightly beaten
1 tsp. salt
1/3 tsp. pepper
1/4 tsp. nutmeg
------
2 tbsp. flour
2 tsp. beef bouillon
2 cups cream
water as needed

Combine first eight ingredients, mixing well, & shape into balls - makes about 12-14 balls.

Brown meatballs in a bit of butter, turning to brown evenly, and then remove from skillet.

Add flour to skillet drippings & blend until smooth. Cook this roux for 2-3 minutes over medium heat.

Add bouillon granules to the roux, followed by the cream & about 1/2 cup water, blending well as bouillon dissolves. Continue cooking & stirring until gravy begins to thicken.

Return meatballs to the skillet, reduce heat, cover and cook for 30-40 minutes, until meatballs cook through. Add water if needed to maintain desired consistency.
- - - - - - -
Since we won't be having mashed potatoes any time soon, I think I'll make some Dreamfields pasta & drizzle some gravy over that . . . bet I can fool my appetite one more time! hee hee.

[foxl]

Oooh, Granny! I have a weakness for Swedish meatballs!

I have found a good meatless brand -- Quorn -- that has the nutmg in them, too! Oh, they are soooo good!

Cream gravy has got me thinking ... I could do that ( I would skip the bouillon and add mushrooms to it for us! :) ). My son would go CRAZY for that!

[Granny Shanny]

Absolutely, Linda - love the mushrooms idea . . . anytime we have company who are vegetarians, I use vegetable stock instead of any beef or chicken broths/bouillon, in all sauces & gravies. Plenty of flavor there.

Dan g! I may have to drop a coupla 'shrooms in the skillet tonight! lol! That sounds soo good!

[foxl]

Oh I hear a dinner calling MY name! Yummay!

[Granny Shanny]

So far, so good . . .
Starting line - 118 bg:
1/2 cup Dreamfields pasta, three meatballs & three ladles of gravy.
One hour bg: 136

[foxl]

DH took the kids to T H3LL AND ate there himself ... so I am saving this idea for later in the weekend, I guess ...

I had Tempeh with veggies and peanut sauce all to MYSELF tonight, instead. :T

[Granny Shanny]

Two-hour bg was 140
Three-hour was 129

It was a little slow, but not a bad spike at all . . .

[foxl]

Not so bad!

And sounds sooooo good!

[GrammaBear]

Shanny - This recipe is delicious. I was in a hurry today so instead of forming meatballs I just made it into hamburger patties. Didn't have time to make the gravy either, but can hardly wait to try it. Thanks for sharing :)

[Josselyn]

DH took the kids to T H3LL AND ate there himself ... so I am saving this idea for later in the weekend, I guess ...

I had Tempeh with veggies and peanut sauce all to MYSELF tonight, instead. :T

Linda, do you have a recipe for this that I could try? It sounds delicious. Please and thank you.

[foxl]

Okay here is what I did, no recipe -- I have been cooking like this too long! -- cube (about 1/2 to 3/4 ") and fry tempeh in olive oil, with salt and pepper. (I was lazy and left it in, but you could pull it out and drain it before frying veggies).

Stir fry bite-sized-chunked (I use a Chinese cutting technique, roll-cutting, rather than slicing) zucchini, red pepper and onions, along with some minced garlic and ginger ... maybe a scallion or three ... vary the veg as preferred, broccoli is good here too!

Sauce: 1 - 2 T natural PB
1 - 2 T rice or other vinegar (I seriously use whatever), or lemon or lime juice to taste
1 T soy sauce or tamari
a smashed clove of garlic
1/4 - 1 Tsp Chinese chili sauce with garlic or whatever (been known to use Tabasco or powdered red pepper) to taste. It should be a little sourer than you expect to like it, the sauce kind of dilutes on the veg.
Oh and sesame oil if you have and like ...
Add water or broth one T at a time till it thickens and coalesces to a good texture for mixing into the veg.

If you are being "fancy" for company, top with chopped peanuts, hot pepper flakes, and scallions too.

Top veggies and tempeh with sauce, stir as desired, and eat.

[Josselyn]

Okay here is what I did, no recipe -- I have been cooking like this too long! -- cube (about 1/2 to 3/4 ") and fry tempeh in olive oil, with salt and pepper. (I was lazy and left it in, but you could pull it out and drain it before frying veggies).

Stir fry bite-sized-chunked (I use a Chinese cutting technique, roll-cutting, rather than slicing) zucchini, red pepper and onions, along with some minced garlic and ginger ... maybe a scallion or three ... vary the veg as preferred, broccoli is good here too!

Sauce: 1 - 2 T natural PB
1 - 2 T rice or other vinegar (I seriously use whatever), or lemon or lime juice to taste
1 T soy sauce or tamari
a smashed clove of garlic
1/4 - 1 Tsp Chinese chili sauce with garlic or whatever (been known to use Tabasco or powdered red pepper) to taste. It should be a little sourer than you expect to like it, the sauce kind of dilutes on the veg.
Oh and sesame oil if you have and like ...
Add water or broth one T at a time till it thickens and coalesces to a good texture for mixing into the veg.

If you are being "fancy" for company, top with chopped peanuts, hot pepper flakes, and scallions too.

Top veggies and tempeh with sauce, stir as desired, and eat.

Thanks, Linda. I appreciate your taking the time to type it out for me. I'm low carbing it, and getting tired of meat protein. Besides, the older I get, the harder it is to eat something that had a mother and a face...
Warm regards,

[foxl]

Thanks, Linda. I appreciate your taking the time to type it out for me. I'm low carbing it, and getting tired of meat protein. Besides, the older I get, the harder it is to eat something that had a mother and a face...
Warm regards,

You are welcome ... and that is my motto -- do not eat anything with a face. (and a few things without of course).