by Nancy Salinas | Oct 9, 2020 | Appetizers, Home, Main Entree, Recipes
Meatballs and Gravy
- 1 1/2 lbs lean ground beef
- 1/2 lb. ground pork
- 2 slices white bread, soaked in water and squeezed dry
- 1/2 cup minced onions
- 3 tbsp chopped fresh parsley or 1 tbsp. dried parsley
- 1 large egg, beaten
- 3/4 tsp salt
- 1/2 tsp fresh ground pepper, divided
- 1 pinch nutmeg
- 3 tsp vegetable oil, divided
- 1 14.5 oz. can beef broth
- 1 14.5 oz. can chicken broth
- 1/4 cup water
- 2 tbsp. cornstarch
- 1/4 tsp. fresh grated lemon rind
- 1/4 tsp. dried thyme
Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 tsp pepper and the pinch of nutmeg in medium bowl.
Shape mixture into 1 inch balls.
Heat 1 1/2 tsp. oil in large skillet over medium heat.
Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
Transfer meatballs to paper towel lined plate.
Repeat with remaining 1/12 tsp. oil and meatballs.
Add beef and chicken broths to skillet, return meatballs to skillet.
Bring to a boil; reduce heat, cover and simmer, 30 minutes.
In a small bowl combine water and cornstarch, stir well to make a slurry.
Add to meatballs and broth.
Bring to a gentle boil to thicken.
Add remaining pepper, grated lemon peel and thyme.
Cook slowly 5 minutes longer.
Serve over mashed potatoes, buttered noodles, or steamed white rice.
by Nancy Salinas | Feb 4, 2020 | Appetizers, Instant Pot, Recipes, Sides
This recipe is the easiest way to make boiled eggs.
These are perfect to use for deviled eggs.
Instant Pot Boiled Eggs
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Easy Boiled Eggs, Instant Pot Boiled Eggs
Author: Nancy Salinas
Add water to instant pot. Place trivet into the pot. Add eggs on top of the trivet.
Place lid and make sure knob is on seal.
Press manual ans set timer on 5 minutes.
Allow it to natural release for 5 minutes.
In a swallow bowl, fill it with water and ice to cover eggs.
Allow the eggs to seat in the ice bath for about 2 minutes for easy peel.
Peel and enjoy!
