Meatballs And Potatoes In A Rotel Gravy
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Lynn turns one pound of ground beef into a whole supper: meatballs browned in a cast iron skillet, then baked in a thin gravy with Rotel, cut potatoes, bell peppers and onions. She calls it about 45 minutes start to finish and enough for two with a little left over, and it is closer to a country stew than to spaghetti and meatballs.
What Lynn shows you
- She cuts the potatoes ahead and holds them in cold ice water so they do not turn brown or yellow while she works on everything else.
- The meatball mix gets egg, minced garlic and Parmesan but no salt - she puts the salt and black pepper in the gravy instead.
- The meatballs only get browned, not cooked through, since they finish in the oven. She rolls them the same size so they cook evenly.
- She pours off most of the beef fat, adds a couple tablespoons of fresh oil back for the roux, and cooks the flour down to a light brown "so your sauce won't taste like flour" - then thins it with water, since she wants a thin gravy, and notes the bouillon is already bringing salt.
- Covered and baked at 350 for 30 minutes, which gets the potatoes fork tender and softens the meatballs up a little too.
These notes summarise the video — watch it for the full method.
