Meat Balls With Gravy

• 2 lb. ground chuck
• 2 stalks celery
• 1/4 c. Wesson oil
• flour
• 2 eggs, well beaten
• 2 onions
• 1 green pepper
• 2 pods garlic
• salt and red pepper
• 1/2 c. bread crumbs
• 2 beef bouillon cubes

1. Chop onion, celery and green pepper very fine, or grind.
2. Mash garlic in press.
3. Combine all ingredients, except Wesson oil and bouillon cubes.
4. Form into desired size meat balls.
5. Roll in flour and brown in hot Wesson oil over medium heat.
6. As they brown, remove and set aside until all are brown.
7. Pour 2 cups water into pan drippings.
8. Add the bouillon cubes and place meat balls back into pot.
9. Cover; let simmer slowly for 30 to 45 minutes.
10. Serves 8 to 10, depending on size of meat balls.

ground chuck, stalks celery, wesson oil, flour, eggs, onions, green pepper, garlic, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975343 (may not work)