This recipe is found in the “Oven-Baked Meats & Fish” section of Trim Healthy Table Cookbook, page 211. This recipe is a family-serve recipe that feeds 6 to 8 people. (Halve the recipe if your family is smaller, or make in full and freeze half.)
Meatballs, Rice, and Gravy
Description
This recipe is found in the "Oven-Baked Meats & Fish" section of Trim Healthy Table Cookbook. This recipe is a family-serve recipe that feeds 6 to 8 people. (Halve the recipe if your family is smaller, or make in full and freeze half.)
Ingredients
Instructions
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FOR FROZEN MEATBALLS: Preheat the oven to 400°F. Spray a large baking sheet with coconut oil and heat the meatballs for 15 to 20 minutes, or until heated through. FOR FRESH MEATBALLS: Bake as directed. When the meatballs are done, pour any leftover cooking juices into a 4-cup measuring cup and add enough water or chicken/beef broth to come to 2½ cups.
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To make the gravy, add the 2½ cups water (or the water plus cooking juices if you made fresh meatballs), the salt, onion powder, nutritional yeast, cayenne, and liquid aminos to a small saucepan. Bring it to a boil, then reduce the heat to medium-low. Add the Gluccie a little at a time by tapping the spoon on the side of the saucepan and letting it sprinkle in, while whisking with your other hand so it doesn’t clump. Let the gravy simmer for a few minutes, and add more liquid if it gets too thick or a little more Gluccie if it’s not thick enough. Taste and adjust the seasonings to your liking.
Note
Recipe Notes
MAKE A FAMILY MEAL:
- For the weight-loss plan, put the FP meatballs over ¾ cup brown or wild rice for an E option. Then top it with gravy. Enjoy it with a side salad and/or another non-starchy veggie like green beans. For an S, put FP or S meatballs over sautéed cauli rice, Not Naughty Rice, or Trim Healthy Rice. You can sauté the cauli or konjac-based rice in more oil for an S.
- Crossover family members can enjoy brown rice mixed with melted butter with their meatballs and gravy.
