Meatballs and Gravy on Colcannon

Serves: 4
Total Calories: 263


1 1/2 cups water boiling
4 teaspoons beef bouillon granules
2 tablespoons cornstarch
1/3 cup water cold
1/2 pound ground beef
1/2 cup bread crumbs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
2 cups potatoes, mashed and hot
2 cups cabbage hot, cooked, and shredded
1/4 cup green onion, sliced


In medium saucepan, dissolve bouillon granules in boiling water. Blend together cornstarch and cold water stir into hot bouillon cook and stir until thick and clear. Or make gravy from 2 packages (3/4 ounce each) brown gravy mix, according to package directions.
To make meatballs, combine ground beef, bread crumbs, milk, salt, and Worcestershire sauce. Shape mixture by level tablespoonfuls into 1-inch meatballs. Arrange in single layer in large unheated skillet. Set over medium heat brown, loosening and turning with spatula as necessary.
Add meatballs to gravy heat through. Serve over mounds of colcannon, a mixture of hot mashed potatoes, hot drained cabbage, and green onions, seasoned to taste.

Nutritional Facts:

Serves: 4
Total Calories: 263
Calories from Fat: 39

This Meatballs and Gravy on Colcannon recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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