meatballs rice and gravy

Name: meatballs rice and gravy Recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 10
Ingredients: 1 pound lean ground beef; 1 pound venison lean ground; 1envelope Lipton onion soup mix; 2 tbsp garlic powder or fresh; 1cup breadcrumbs; 4 tbsp McCormick season all; 2 large fresh eggs; 2 tbsp light extra olive oil; 1/4 cup flour; 10 serving brown rice; 4 cup water; 3 envelopes brown gravy dry; cornstarch to thicken; mix meat breadcrumbs soup mix eggs garlic and 3 tbsp season all together and make meatballs . mix flour and 1 tbsp season all together. roll meatballs in flour mix.; in a hot pan put the olive oil and cooks meatballs until done.; mix water gravy together and cook on stove about 5 min. thicken with cornstarch and put in crock pot. add meat and cook 2 hours or all day; serve over brown rice with veg. and cornbread.

(1)

Minutes to Prepare: 10
Minutes to Cook: 120

Number of Servings: 10

Ingredients

1 pound lean ground beef1 pound venison lean ground1envelope Lipton onion soup mix2 tbsp garlic powder or fresh1cup breadcrumbs4 tbsp McCormick season all2 large fresh eggs2 tbsp light extra olive oil1/4 cup flour10 serving brown rice4 cup water3 envelopes brown gravy drycornstarch to thickenmix meat,breadcrumbs,soup mix,eggs,garlic, and 3 tbsp season all together and make meatballs . mix flour and 1 tbsp season all together. roll meatballs in flour mix. in a hot pan put the olive oil and cooks meatballs until done.mix water, gravy together and cook on stove about 5 min. thicken with cornstarch and put in crock pot. add meat and cook 2 hours or all day serve over brown rice with veg. and cornbread.

Directions

makes 10 1cup servings. serve with cornbread and veg.

Number of Servings: 10

Recipe submitted by SparkPeople user LEIGH831.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 446.0
Total Fat: 20.2 g
Cholesterol: 121.4 mg
Sodium: 780.3 mg
Total Carbs: 52.6 g
Dietary Fiber: 2.9 g
Protein: 27.6 g

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Member Reviews

CD6934543
very very easy - 2/25/11