gar ball recipe
August 25, 2008 at 2:48pm
My mom taught me this recipe, were some coonasses from avoyelles parish.
1.)grind the meat(obvious)season meat with Tonys, salt, pepper, pat balls with light flour. hint:the flower makes the roux.
2.)add a little oil in a blackpot, brown meat until it gets pretty good and brown, do not mess with them. let them brown before you roll them to the next spot.
3.)after browned meat, take out of pot, add onions, bellpeppers, garlic, and whatever else you like...let those cook for a bit. then throw balls back in, add water, maybe a little can of tomato sauce, you dont want it to tast like the tomatoes, so dont add too much.
after the water boils, add more season to taste, then you will start to see your gravy tuning color.
and thats it , awesome and simple recipe.