- 4 tablespoons vegetable oil
- 2 large onions, chopped
- 4 pounds split chicken wings
- 3 jars (12 ounces each) beef gravy
- 1 teaspoon (each) paprika, garlic powder, sugar, black pepper, onion powder
- 2 pounds ground beef
- 2 eggs
- 1/2 cup bread crumbs
- 1/8 teaspoon salt
Cook a classic dinner for your family! Serve this over buttered egg noodles for a main dish.
In a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.
Add the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.
Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked through, stirring the mixture frequently but carefully so as not to break up the meatballs.
Serving Tip: This is great served in bowls over your favorite egg noodles.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.