Thursday, June 29, 2006

Porcupine Balls with Brown Gravy

1 pound lean ground beef
1/2 cup uncooked white rice
1/2 cup water
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 package brown gravy mix (or the initiative to make your own)

In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls. Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides. As you are browning the meat, prepare the brown gravy mix. Pour gravy into skillet with meatballs and add 1/2 cup (or more, or cornstarch slurry - if you prefer more gravy) of warm water. Cover and simmer for 20 minutes, enjoy!

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