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* 1/2 tbsp [[arrowroot]]
 
* 1/2 tbsp [[arrowroot]]
   
===Directions===
+
== Directions ==
   
 
Mix [[Beef]], crumbs, [[salt]], ½-cup [[buttermilk]], and [[rice]]. Shape into two dozen meatballs (about 1" thick). In large skillet, brown meatballs in [[margarine]] on all sides; pour [[water]] over; cover tightly. Boil until [[rice]] is tender and [[meats|meat]] is cooked (about 30 minutes). Remove from skillet. Mix remaining 1 cup [[buttermilk]] with [[arrowroot]] to form smooth paste; stir into liquid remaining in skillet. Stirring constantly, cook until gravy is thick (do not boil). Return meatballs to pan and gently heat. Serve with gravy
 
Mix [[Beef]], crumbs, [[salt]], ½-cup [[buttermilk]], and [[rice]]. Shape into two dozen meatballs (about 1" thick). In large skillet, brown meatballs in [[margarine]] on all sides; pour [[water]] over; cover tightly. Boil until [[rice]] is tender and [[meats|meat]] is cooked (about 30 minutes). Remove from skillet. Mix remaining 1 cup [[buttermilk]] with [[arrowroot]] to form smooth paste; stir into liquid remaining in skillet. Stirring constantly, cook until gravy is thick (do not boil). Return meatballs to pan and gently heat. Serve with gravy

Revision as of 23:49, May 19, 2010

Description

Ingredients

Directions

Mix Beef, crumbs, salt, ½-cup buttermilk, and rice. Shape into two dozen meatballs (about 1" thick). In large skillet, brown meatballs in margarine on all sides; pour water over; cover tightly. Boil until rice is tender and meat is cooked (about 30 minutes). Remove from skillet. Mix remaining 1 cup buttermilk with arrowroot to form smooth paste; stir into liquid remaining in skillet. Stirring constantly, cook until gravy is thick (do not boil). Return meatballs to pan and gently heat. Serve with gravy

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See also

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