I used to call them Pat’s Most Excellent Balls, but my wife nixed that.
Meatballs (however you like to make them, the flavor is in the gravy)
3 T Butter
3 T Flour
2 C Beef Stock
1 T Demi-glace (optional, but it’s where the flavor is)
Salt and Pepper to taste
In a skillet, melt the butter and add flour to make a roux. Brown the roux to the color of an old Penny. Add stock and cook until thick. Add the demi-glace and cook for until thick again.
Serve with potatoes (garlic mashed, new, whatever). Veggies (whatever).
Serves 1. (Or more if you are one who shares.)
This started out as Swedish Meatballs but my son thought that they were boring (I didn’t know that he knew any Swedes
).
Enjoy!
Pat
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