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VEGGIE PREP: I bought a package of already sliced mushrooms so no slicing needed.
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You'll be sauteeing the mushrooms so they will shrink in size so no need to chop the mushrooms small (unless that's what you prefer).
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Chop your garlic and slice onions, set aside.
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My zucchini was on its way out so I chopped up those and will add to the dish.
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COOKING PREPPED VEGGIES: Heat pan on med to med high with 2 tablespoons of butter.
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Once melted, add garlic then mushrooms.
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Sautee for about 10 mins.
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They will have shrunken by then and maybe a bit carmelized.
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Put another pat of butter in the pan with mushrooms and add onions.
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Sautee until the onions are soft, but not mushy - about 10 mins.
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I put in my zucchini in at the same time with the onions.
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Sautee everything together.
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When sauteed and carmelized, set aside in glass dish or bowl until the gravy is ready
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MAKING THE GRAVY: Using the same pan that you sauteed veggies, heat 2-3 pats of butter on med high.
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Once melted, add flour to begin your roux.
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Mixing flour and melted butter with a whisk, brown flour for about 5 mins.
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The longer you cook the flour in butter, the darker the flour will get.
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If you like light colored gravy, no need to saute for 5 mins.
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I like my gravy dark plus cooking it longer cooks out the flour taste.
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Add onion soup mix to the roux then immediately and slowly add the broth while mixing with the whisk.
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Continue to whisk the liquid and make sure there are no flour chunks.
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Bring temp down to med, allow to simmer and occasionally whisk for the next 3-4 min.
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If your gravy is too thick, add additional broth in 1/2 cup increments.
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If it looks like you have too much liquid, allow sauce to simmer longer.
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Turn temp down to med low and add sauteed veggies and meatballs to the gravy.
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Allow to gently simmer for about 20 min or untill the meatballs are hot and cooked through.
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Put rice on your plate and top with the meatball/gravy mixture.
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Top with chopped chives and sliced bread.
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Throw in some hot sauce for heat.
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ENJOY!
