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1
Prepare meatballs: combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cool water in a medium size bowl.
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2
Mix lightly and shape into 24 balls.
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3
Place on tray and refrigeratefor 30 min.
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4
Heat oil in large, heavy skillet and brown meatballs quickly on all sides (do not overcook or possibly the meatballs may toughen).
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5
Drain on paper towels; save drippings.
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6
Prepare gravy: place combined meatball drippings and vegetable oil in a large, heavy saucepan or possibly skillet.
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7
Blend in flour, and heat and stir over moderately low heat till flour begins to brown, at least 10 to 15 min.
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8
A properly worked roux (some Cajun and Creole cooks work it as long as 30 to 45 min) will be a rich topaz brown.
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9
Add in water and instant beef broth gradually, whisking till thickened, about 5 minutes- utes.
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10
Add in meatballs to gravy.
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11
Reduce heat to low and simmer, uncovered, stirring occasionally for 45 min.
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12
Taste for seasoning and add in salt and pepper as needed.
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13
Stir in parsley and green onion tops.
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14
Heat for 15 min longer.
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15
Serve in soup bowls, or possibly if you wish, on plates with the meatballs and gravy ladled over fluffy rice or possibly egg noodles.
