re: Red Gravy and Meatballs-Pics

don't just stand there, get my Lil Rascall..

as cousin Big John used to say, " hep me, won't ya please hep me"...

What happened to the meatballs?

There's a large on in the middle of the plate and another under the basil. There's also ground meats (veal, pork and beef) and sliced sweet Italian sausage on the plate in the sauce. There are 35 meatballs in that batch in addition to the other meats. It has great depth of flavor from the meats. Not something you want to bury. I used more meats than it called for.

Why thank you, old feller. Here's another cheers to you.

Jeez....

Definitely not unique to New Orleans.

Have you eaten at Red Gravy? She used to post on the Fitz forum before he shut it down for a while. Seemed like a nice lady. From NJ, I think.

She must do pretty well. She's still open and serving 3 meals a day. Just got a liquor license according to Facebook. Menu is larger than it was when she started out. Pics looks good.

looks legit

I've never been a fan of adding sugar though. I usually just add veggies to cut down on the acidity.

I've also yet to make sauce with lamb/pork bones. I need to try it though. Seems like it amplifies the favor x10

GG , you'll want to run the mirepoix through the food processor before adding it to the extra evoo the recipe needs.