Chef John Besh’s book, Besh Big Easy, is full of easy-to-make recipes. The kind that I like. Southern- and Louisiana-inspired. Take this wonderful country coleslaw. It has your ‘usual’ ingredients, but with a twist (to me, at least). I’ve never had sweet pickle relish in a slaw, and I found it to be absolutely fantastic. So is the addition of rice wine vinegar. Great flavors out of such a simple dish. That’s key.I wouldn’t be afraid to add fresh jalapeno rings to this country coleslaw. Anita would tell me to not do it, though. I’d have to add it to my bowl and just enjoy the heat on my own. For more heat, try my firecracker slaw.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 -12 servings
- 1 head cabbage chopped or sliced thin
- 1 onion chopped or sliced thin
- 2 I used 6 green onions, chopped
- 1/4 cup sweet pickle relish
- 1/4 cup shredded carrot
- 1/2 cup mayonnaise
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
- Kosher salt and ly ground black pepper to taste
Place the cabbage, onion, green onions, relish and carrot into a large bowl. Mix well.
In a medium bowl, whisk together the remaining ingredients. Add to vegetables and fold to combine.
Refrigerate for 1 hour before serving.
Well, that does it for my search for the perfect meatballs and gravy. I’m done looking. These Italian meatballs and gravy, grilled country style, were absolutely fantastic. I used our Italian meatball recipe, which makes the best, tasty and tender meatballs you can find. We love them. I grilled them, but you can bake or smoke them instead. If you do grill your meatballs, use a skillet over the hot coals to make the gravy once the meatballs are done.
And as great as the meatballs were, the gravy is a new level of insanely tasty. Beef broth and coffee. Brilliant. And just a touch of garlic powder. Not only smooth, creamy, and tasty, but the gravy also has a really nice light coffee aroma.
I served the grilled Italian meatballs and gravy with our new favorite, creamy mashed cauliflower. You seriously cannot tell that you aren’t eating mashed potatoes, specially when they are covered in the fantastic country style gravy for the meatballs.
I can’t recommend this dish enough. You can of course substitute your own meatball recipe, or use pre-cooked. You’ll want to try my Salisbury steak meatballs too.
Italian Meatballs and Gravy Grilled Country Style
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 4 servings
For the meatballs
- 2 pounds Italian meatballs I used our fantastic version, found here
For the gravy
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cooked meatball crumbled
- 1 teaspoon garlic powder
- 1/4 cup brewed coffee
- 1 small can beef broth
For the gravy (for extra flavor, make the gravy in a skillet on the grill after the meatballs are done)
Melt the butter in a medium saucepan over medium-high heat.
Whisk in the flour and cook, stirring constantly, until the flour is cooked and the mixture is thick.
Add in the crumbled meatball, garlic powder, coffee, and broth. Stir.
Bring mixture to a boil, then reduce to a simmer, and let simmer, stirring often, until thickened.