1 lb. ground beef
1/2 c. - 3/4 c. bread crumbs
1/4 c. plus 1/2 c. milk
2 Tbsp. olive oil
2 - 3 c. potatoes
1 14oz. can beef broth
1/4 c. flour
This is an easy weeknight on-a-shoestring meal that comes together fast with a minimum of dishes! Devised during The Christmas Without a Kitchen.
Defrost the ground beef in the microwave, if necessary.
When defrosted, place beef into a medium sized bowl. Add bread crumbs, eggs, and 1/4 c. milk. Take off your rings and combine the mixture with your hands. (It really skeeves me when my rings get gunky.) Once all the bread crumbs are worked in, start making small meatballs: think ping-pong balls or smaller.
Place the meatballs into an electric skillet. Spray it with nonstick if it needs it. Turn the skillet to medium to medium high heat to brown the meatballs. Use a spatula to turn them to brown evenly, or just lift up the skillet pan and shake it to roll them around a bit.
While the meatballs are browning, cut the potatoes into bite-sized pieces. If you're pressed for time, use new potatoes so you don't have to spend time peeling. If you've got baking potatoes, peel them before cutting them.
Add the potatoes to the pan with the olive oil.
When the meatballs are browned and the potatoes a little bit browned, shake the flour over the skillet. Stir to coat the meatballs and potatoes with flour. When there are no more lumps of flour, add the broth.
Cover the skillet and simmer 10 min. Add 1/2 c. milk and stir in. The broth should have formed a gravy. Cover and continue to cook if the potatoes are not yet fork tender. (How soon this will be done depends on how small you cut the potatoes; little bites cook faster, of course.)
(If you have an audience of fussy kids, try serving this with a fancy toothpick for eating the meatballs.)
Serve with a vegetable and dinner's done!
Submitted by Gretchen Grant Contributed on: and modified on Wednesday November 7th, 2007