Meatballs & Gravy

Nothing super original here, but a good tasty meal. The only problem was the time of year. This is definitely a cold weather meal, not a middle of August meal. I'm not sure what I was thinking but it was tasty! Oh, and it isn't exactly in the quick and easy category since it took well over an hour to make.

Meatballs and Gravy

1 lb of ground beef
1/2 cup bread crumbs
1/2 cup of oatmeal (ground in magic bullet or food processor)
1 egg
salt & pepper
1 tsp dried (or fresh) tarragon
1 clove garlic finely minced

1 1/2 onion
2 cloves garlic
2 tablespoon olive oil
1/4 cup flour
3 cups beef broth
1 jar of mushrooms
1/2 cup frozen peas

1 package egg noodles

Slice onion into half rounds. Put 2 tablespoons of olive oil in a large skillet and place onion in the oil. On a medium-low heat, cook onions for 30-40 min until brown and caramelized. Add chopped garlic towards the end of this cooking time.

Meanwhile, mix meatball ingredients: In a large bowl mix the ground beef, bread crumbs, tarragon, salt and pepper, egg, and ground oatmeal. Form into 1 inch meatballs and set aside on a cookie sheet.

When onions are finished, remove them from the skillet and into a bowl. Add more oil if needed, turn temperature up to high and place meatballs in skillet to brown. Turn them after a few minutes to brown the other side. Gently stir meatballs to brown all around. Remove meatballs from skillet, placing in the bowl with the reserved onions.

Sprinkle flour in the skillet over the pan drippings and any meatball crumbles. With a whisk, cook the flour for a minute or two, make sure skillet is on high heat then add beef broth all at once. Whisk to make sure there are no lumps and then add back in your meatballs and onions. Add a jar of mushrooms and peas. Set stove to low, cover and simmer meatballs for 20-30 minutes until cooked through.
-Amanda