Jumbo Meatballs with Tomato Gravy
by Jhanaya Belle
After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
Ingredients
- 2 lbs. ground beef 80/20 mixture
- 1 medium diced bell pepper
- 3 cloves of minced garlic
- 1 teaspoon Salt
- 1 teaspoon cracked black pepper
- 1/8 tea of sugar
- 20 buttery crackers crumbled
- 1 cup all purpose flour
- 3-4 tablespoons of avocado oil
- .
- For Tomato Gravy:
- 2 cups of tomato sauce
- 3 cloves of garlic cut in half
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 1 cup chicken stock
- 6 fresh basil leaves
- 2 tablespoons AP flour
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 teaspoon of sugar
- .
Instructions
Place the ground beef in a large mixing bowl, add the diced bell peppers, minced garlic, salt, pepper, sugar add the cracker crumbles and mix well. Next form the ground beef mixture into large 3-inch meatballs, coat the meatballs in flour and set aside. Place a large skillet coated with avocado oil over medium high heat. Place the meatballs into the skillet and let them brown on each side, (do not cook meatballs all the way through) once brown on each side remove from the pan and set aside.