MY SALMON MEATBALLS WITH GRAVY

Yesterday I posted the super healthy Risoni “Rice” and as I promised, today I am posting what I decided to go with my new discovery, my salmon balls with gravy.
 
Category:  Entrée  
Approx. Prep and Cook Time:   under 30 Minutes
Approximate Cost:    $7.96 or $3.98 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 salmon filet, skinned (cut in cubes or chopped) ($4.50)
3 tbsp. crushed crackers (.25)
1 egg (.16)
1 tsp. chopped dry onion (.25)
1 tbsp. Dry garlic (.25)
1 tsp. smoked paprika (.20)
1 ½ tsp. Angie’s dry seasoning (.30)
2 tbsp. Angie’s basting olive oil (1 tbsp. to sauté the balls (.70)
2 c. chicken broth ($1.25)
1 tbsp. corn starch dissolved in 1/2 tsp. water(.10)
 
Directions
Clean and chop the salmon steaks and season with 1 ½ tsp. of my dry seasoning and 1 tbsp. of my basting olive oil.

Add to the chopped salmon, the crushed crackers, egg, chopped dry onion, dry garlic, and smoked paprika.  Mix thoroughly.

With a med. size ice cream scoop, scoop the mixture into round balls and place them on a dish.

Sauté the balls in a skillet with 1 tbsp. of basting oil until no longer look pink.

Remove your salmon balls from the skillet and add the chicken broth. Bring it to a light boil, add the dissolved cornstarch and stir until it thickens. Then, add the salmon balls and turn the heat off.

Serve my yesterday Risoni recipe or with couscous, rice or pasta and add a salad if you like.
Enjoy!