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Meatball Stew

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Ingredients:

2 pounds ground beef
1 teaspoon tenderizer
1 teaspoon lemon juice
1 large egg; slightly beaten
1 cup onions; finely chopped
1 teaspoon salt
1 teaspoon black or cayenne pepper
dash of garlic powder
1 teaspoon ground nutmeg
1 1/2 tablespoons all-purpose flour
1/2 cup cooking oil

Gravy Ingredients:

1 medium onion; sliced
1 cup tomato sauce
1 medium tomato; peeled and sliced
1 green pepper; sliced
1/2 cup water

Directions:

In a large mixing bowl combine ground beef with tenderizer, lemon juice, egg, onions, salt, choice of pepper, garlic, and nutmeg. Cover and let stand for 30 minutes to set and permit seasonings to mingle. Form about a dozen tablespoon-size balls of the seasoned beef. Spread flour on a plate and roll each ball in flour to coat.

Meanwhile, heat oil in a large skillet over medium heat. When oil is ready a toothpick or bread crumb dropped into the skillet will quickly sizzle and begin to brown. Brown all sides of meatballs evenly while using a metal spoon for turning. When meat is finished browning, remove from the skillet with a slotted metal spoon. Place on paper towel to remove excess oil and reserve both meatballs and cooking oil.

To prepare gravy return remaining cooking oil to a large, clean skillet and brown all remaining flour. Add onions, tomato sauce, sliced tomato, and green pepper. Cook for 10-minutes over medium heat. Slowly stir in water and thoroughly combine sauce mixture. Add reserved browned meat balls, cover and reduce heat to a simmer. Continue to simmer for approximately 30-minutes, stirring occasionally until gravy is well blended throughout the meatball mixture. Serve hot over rice. Stew goes well with sweet potatoes, yams or pineapple slices.

Makes 4 servings

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