MEATBALLS. i did not shun them. i eated them. on rice. ooooh so good. behold, this is how you meatball! 1 lb lean ground beef 2 eggs ~ 1 cup bread crumbs or crumbled up saltines 1 small onion, minced 1 scallion, minced, or about 2 tbsp minced chives salt and black pepper to taste oil or butter 2 cans beef consomme or about 4 cups strong beef broth buncha carrots corn starch water put the beef, eggs, crumbs, onion, scallion, salt and pepper into a great big bowl. take your rings off, roll up your sleeves, and moosh it all together with your hands until it's uniformly stiff-gooshy and sticks to itself. i've tried to use the dough hook on my stand mixer, it's not good enough. you gotta get your hands in it. touch the meat. touch it. pinch off golf-ball-sized pieces and roll them into balls, arranging them on a plate for now. when you've finished and washed your hands (which takes a while, that bread crumb stuff really sticks when it gets eggy), preheat a great big skillet (or two regular ones i guess) with a bit of oil or butter in it over medium-low heat. when the oil is hot, place the meatballs in the pan, arranging them so they're not mashed together. they can be touching a little, but don't cram them. you can brown them in batches if you don't have room, it's better than letting them get soggy because there isn't room for the steam to escape. brown them on one side, turn them and brown them on the other. you could keep turning and browning until they're brown all over, but it's not necessary; you want that seared-hamburger flavor, and they don't have to be cooked through now. because the next stage is, you pour the consomme or broth in with them (undiluted!) and cover them. turn the heat down low, and let them simmer for A While, turning them occasionally so the broth gets all over. put the carrots in a bit before the end, depending on how thin they are; skinny baby carrots like in my picture, give them half an hour. big fat grownup carrots halved or quartered, they might want 45 minutes. basically just cook them until they're done, the meatballs just keep getting better the longer you simmer them. when you're ready to eat, remove the meatballs and carrots to a serving dish with chopsticks or a slotted spoon. mix 1-2 tbsp of corn starch (depending on how thick you like your gravy) with half a cup of water, mix that into the broth, and turn the heat up. stir it until it's clear and has come to a rolling boil. 1 tbsp starch won't produce a noticeable thickening, just a richer mouthfeel; 2 will give you an obvious gravy consistency. pour this gravybroth goodness over the meatballs and carrots. it's delicious over rice or pasta, or you can just eat it on its own.