Meatballs, Rice and Gravy

This is a quick and easy dish that I make frequently during the week.

Place approximately 1½ to 2 lbs. lean ground beef, turkey, pork, veal, Italian sausage or any combination in a medium sized bowl. Season with Tone’s Garlic and Herb seasoning and 1 package dry onion soup mix and a dash of Lea & Perrin’s Worcestershire Sauce. Crack an egg on top. Mix lightly and roll into balls.
Chop one medium-sized white onion and a few cloves of garlic. Pour ¼ cup olive oil in bottom of large Dutch oven, and sauté onions and garlic. Place meatballs in the pot and brown on all sides until golden brown. Add some more Worcestershire sauce (about ½ cup ) and a little red wine (about ½ cup). Cover and cook for about 30-45 minutes. Serve over hot fluffy brown rice or whole-wheat pasta of your choice.

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