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Used in this video:
A Taste of Cowboy Cookbook: Signed copies: https://bit.ly/2HuGh9P
Also available at major retailers, and Amazon https://amzn.to/2DvH72t
Original Seasoning: https://bit.ly/2HuGh9P
Enamelware:https://amzn.to/2Bsv73l
12-inch Lodge Dutch oven: https://amzn.to/2BJWxzr
Field Co cast iron skillet: https://bit.ly/2yoUoYh
Cowboy Cooking Apron: https://bit.ly/2HuGh9P
Mair Dutch oven lid lifter: https://amzn.to/2ETfMr4
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0:00
Don't know what to cook for supper? I didn't either until I opened the cookbook and I found it. There it was Mama's old-fashioned meatballs with a good homemade mushroom sauce gravy that goes on top. Come on over. I'll save you a chair, but I won't save it for long. Come on
0:30
a whole lot of cooking here. Dutch oven, carrot grilling, we got you all covered. Everything that we
0:35
use will be in the little printable recipe down there below. Shannon will have it for you. Now
0:40
as you can see with the surroundings here, it is a little cloudy and dreary here, but it is my kind of
0:45
day, folks. The good Lord blessed us last night with about three and a half inches of rain
0:50
I thought Noah was going to come back by again. We got so much rain. So sort of put me in the
0:55
mood for this to have some good old classic Mama's meatballs. Now sure, the recipe is in the cookbook
1:02
You say you ain't got one? Well, Shan will have you a link fixed you up with her
1:07
152. Mama's onion meatballs and a creamy mushroom gravy. Yep, you heard me say it
1:14
Creamy mushroom gravy. Now, Shan's going to have you a link for that
1:18
Remember when we did the Smothered Steak video and we had the homemade mushroom gravy that went with it
1:24
Well, that's what we're going to use, folks, for the meatballs today
1:28
And it gives it such a great. Now as you'll see me while I go, I diced up a yellow onion, pretty fine, and then I
1:35
diced me up about six of them little sweet peppers. And I hear you out there saying, why don't you use a bell pepper
1:41
Because I like the sweetness that this, yeah, because I like the sweetness they bring out
1:47
Now also to go with that, I had me two of them fire roasted hatch green chilies to put in there
1:53
and we diced all that up. After we'd uncooked us about eight slices of thick cut bacon in there, we pulled that bacon
1:59
out about half done, dumped all the peppers and the onions in there and let it just get sort of soft
2:06
Pull the bacon back out and you can see we're to that point. Now we want to chop this bacon up when it gets cool enough that you can handle it and it's got to be diced pretty fine
2:15
And folks I could smell this when I'd get home from school sitting in there on this kitchen stove
2:21
It is some of the best eating you'll ever have. But before we go any further, this bacon has to be checked
2:29
Can you get right up here where folks can see you? Here, no
2:34
What do you think about this? Yeah folks, it's good bacon. The big approved, there's like 77 tail wags going on
2:42
And while you be looking at the camera, don't slip your finger under the knife while you're chopping
2:46
or it'll get mixed in there too. Now I'm going to get me two pounds of certified Angus beef 80-20 hamburger meat
2:54
So you can see this comes in paddy form. Me and Shan eat a lot of them we do
2:59
I want to tell you something real close, make sure you take these out
3:03
The Beagle don't even like to chew on them. These are half pound patties, so in Oklahoma math four times a half make about two it does
3:11
I want to go ahead before we ever start to put this in there and get it sort of mashed
3:16
up really well altogether. We're going to add half the bacon the first time around, half the peppers, onions
3:28
which is about that much Then we gonna go back in here and go to incorporating this again Here we go with the other half
3:52
What you think, Big is this going to be fit to eat? He says, Dad, it will work, I promise
3:59
I'm going to go ahead and put her right here on this cutting. board so I can get rid of this. Excuse me there big. Now as we're sitting here, we're going to go
4:08
ahead and put this skillet back over here on this little burner. Since we don't let all that
4:13
bacon grease absorb up in them onions and them little sweet mini peppers, we're going to add just
4:18
a little oil to it about that much, which is probably, I'd say, three tablespoons. As that's
4:26
warming up, folks, we just must do it. We just must make us a meatball
4:31
Now you can make them whatever size you want, but I like to make them about like a golf ball size
4:38
Two pounds is going to make you plenty of them, so don't think you're going to starve
4:44
Well, look you there, about 16 or 17, or 17
4:58
Looky there, about 16 or 17 meatballs. Our grease has got hot, so let's just lay them in there
5:05
We're just going to brown them good all the way around. As you can see, I'm not real level-headed today
5:13
because the grease is way over yonder on the other side, so we're going to have to do us some skillet rotation
5:23
But we're going to season them on the outside as we roll them around here and cook them
5:27
what we season them with, y'all know what it's going to be, didn't you? Well, you can see we got two pots up here. This one is some of that homemade mushroom soup
5:37
that has got some of them good mushrooms, some cream, some onions, some garlic. Folks, I'm
5:43
guarantee you I could just drink this right out of the bowl. We're just going to warm it back up
5:48
so when we get ready here in a minute, things won't have to cook so long. That's hot
6:50
Now I going to tell you if you in a big hurry you can also use you some of that canned mushroom soup but hey try this once you won go back to it Now if you doing this in the house 350 and you going to cook them for about 30 to 35 minutes but we going to do
7:18
them in this 12 inch and we've got to have the rest of this gravy in there now folks they has plenty
7:25
of that gravy so let's make sure that we use it all because that's the love that takes place
7:32
and then you want to do one of these deals right at the last
7:37
to the coals we go. We're sitting on a tall trivets but smashed in the wet ground a little
7:44
and that wet ground has been dried out today. So we started with some coals around there all the way around to dry that top out
7:53
So let's put a little heat on top and we'll let the magic and the fun begin
8:00
Well you can see we loaded it up pretty heavy around the outside edge and pretty heavy on top
8:07
because this has got a lot of moisture in there with that mushroom soup that's in there
8:11
and I need things to really get to bubbling and get to cooking because I want all that just to come together
8:16
and all them flavors marry up. We will have to rotate this just a little to even out of hot spot
8:21
but there ain't much wind here in the backyard, so we're in pretty good shape. We think we should inform you people
8:26
about what's fitting to happen. Now, a lot of you already know
8:30
because y'all have watched this channel throughout, we're fitting to reach a half a million subscribers
8:36
That figured up the other day by the beagle is two years worth a tailwags for steak
8:41
He knows how to do this. They'll show them. Yeah? See right there? This is a pretty big milestone for an old cowboy, a beagle, and a beautiful woman
8:50
But none of it would have been possible without y'all watching. But I think we owe the biggest debt of gratitude to my little sweet wife, Shannon, who has filmed all of these
8:58
And, folks, it just gets better every day. So there's probably going to be some kind of big giveaway, like maybe a trip to Tahiti or something like that
9:06
No, but I tell you what I am going to do folks. Y'all have seen me wear that old black hat in there for many years
9:12
Now when we get pretty close to that me and over me and Shan's going to come to you again in a video and we're going to tell you how you might have a chance to win that old black hat in that I've cooked for for probably eight nine years
9:23
To me it is a trophy and I hate to give it up but to you fans one of y'all is deserving. We'll be telling you in weeks to come so stay tuned
9:31
So folks you can see that we are powerful hot on this side over here so we're going to rotate this away so we can even some of that out
9:42
so we just pick her up here and give her about a 180 degree turn does it look unlevel there shan with the camera
10:01
You might be asking yourself what will be looking for when they be getting done since you don't put all that mushroom soup on there
10:08
You can't even see them anymore. They will firm up pretty good when you touch them with a fork all the way around and you'll begin to see some of that mushroom soup settle just a little
10:17
And they might be picking a little done heads out. Things have got a little unlevel here, a little deeper over on that side of the pool where all the grown-up kids are
10:28
So let's take him off just a minute, give him a little tap right here and see if we can't straighten everybody up
10:35
And while we got him off there, we'll even rotate. And you can see them things are firming up pretty good here to the top of them to touch These over here is hidden you can see them but we be getting there Well I think we be needing to get a volunteer to see what happening
10:54
Because, folks, when I see him right there and he's pretty tight when you peck on him
10:58
so let's just pull him up out of there, lay him right here, and let's cut him in half
11:03
You don't too? Look at there. I'm thinking we is almost there
11:08
Because while the rest of them cooking for five more minutes, you know what's going to happen to this
11:13
I'm gonna eat it. Atten is done, so what do you do when you run out of troops
11:20
You call for reinforcements, you do. So let me get these folks over here
11:25
The big says he is ready. Because folks, this is going to have to sit here and cool
11:33
before we can even do anything to it. And you can see there is some fine stuff going on
11:39
That mushroom soup that we made, that homemade turned a good, rich
11:43
golden color blended in with all them good meat juices and them peppers and everything
11:51
one two three four and a five that's about enough for me and the beagle now folks i'm going to tell you
11:58
right now you can have you some homemade mashed potatoes with this you can serve this over rife
12:04
you can serve it over a piece of toasted bread you can do anything with it you want
12:13
I had to limber up for I could do that, and that's what I was doing them, what you call
12:31
God bless you, Mama, for showing me how to make this dish so many years ago when I was just a little tight
12:38
I miss you every day I do, and I am so honored that you taught me my way around the kitchen
12:42
but you also taught me manners. But when you mix the sweetness of the little mini peppers
12:47
with a good little kick of the hatch, roasted green chilies in there altogether
12:52
they've all been roasted up in there in that little bacon grease that was cooking, you get some of that bacon in there to go with it
12:59
It is so good, it'll make your tongue slap that back of your head nearly break your neck
13:03
And this gravy, folks, this gravy is what's happening. This is one of them good comfort food dishes
13:10
that everybody needs every once in a while. to make you feel good. Big, thank you. You can't eat this because it's got onions in it
13:17
know what I mean? So sorry, my friend, I'll cook you a T-Bone steak after a while
13:21
But folks, we hope you learned something here in the backyard today, mostly about life is simple
13:26
Food is that way too. You just cook it with your heart and all the goodness that goes with it
13:30
and you have created a masterpiece. Be sure and check our website out. Shan will have it on there
13:35
what's upcoming for us. We'll be in Carbin County up there in Montana to do a deal for some
13:39
veterans. Later on that month, their Memorial Day weekend will be at Wagon's for Warriors
13:44
in Lebanon, Missouri. It is a great time, folks. Come out there and see about 40-something wagons
13:50
We're supporting a great cause. Thank our servicemen and women for keeping that old flag flying
13:55
there in the backyard. We appreciate all that they do and the veterans. Folks, time for another
14:01
hug. Get on in here. Come on. Come on. Let me get you. Oh, yeah. Don't that feel good
14:06
God bless y'all, each and everyone. Be sure. and hit the like, share, and subscribe, and I'll see you down Mama's Meatball Trail
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