Meatballs and Gravy

A nice and spicy meatball with lots of flavor.
1 pound of ground beef or meat of choice
1 egg
1 jalapeno
chopped onion equal to the jalapeno
2 tbsp horseradish
Worcester sauce to taste
basil to taste
oregano to taste
sage to taste
red pepper to taste if at all
1/4 cup or so of bread crumbs
1/4 cup or so of Parmesan cheese
1 cup of water
1 beef bouillon cube
pepper to taste
Worcester sauce to taste
up to 1/4 cup milk
2 or 3 tablespoons of butter
1 1/2 tbsp flour

4 cups water
2 cups rice
1 tbsp onion powder
1 tbsp pepper
4 cups beef bouillon cubes
2 tbsp butter
Preheat the oven to 350 deg.
Mix egg, horseradish, Worcester, basil, oregano, sage, red pepper, bread crumbs, Parmesan in a bowl.  Dump in the onion and jalapeno.  Add the meat and mix thoroughly by hand.  Let sit while the oven warms up. Cook for at least 5-7 minutes, a little longer if you want em a little crispier.
Cook rice according to instructions on the bag or how it works for you.  Add the bouillon, onion powder, and pepper as the water warms up to boil.
Boil cup of water in a frying pan.  Add bouillon cube, butter, pepper, and Worcester to the water.  Mix as it comes to a boil. Reduce heat to medium.  Add flour slowly and keep mixing.  Add milk and continue to mix, it may still be a little lumpy.  Reduce heat to low. After the meatballs are done and in a bowl for serving, you can add the grease from the pan into the gravy. Mix well, lumps will be gone for the most part.
Put a fairly thin layer of rice on the plate, cover with the gravy and smooth.  Save room around the edges for the meatballs.  Put 4-8 meatballs around the rice.


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