Instructions

Preparation:

• Preheat oven to 400 Degrees F.
• Add 2 cups water to a medium pot.
• Add olive oil to water.
• Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Classic Salt & Pepper pack and add contents. Stir well.
• Stir a few times throughout, cook for 7-10 minutes or until most of the moisture has evaporated.
• On a baking tray place finished balls. With cellophane, place a small amount (a couple tablespoons) of cooked ME’EAT in the center of a piece of cellophane and gather all end to the top. Twist and compact the ball firmly. Repeat this step until the preferred number of balls are made.
• Place baking tray in refrigerator or freezer to allow to harden.
• In a medium pot or pan, heat to medium and add the flour. Stir flour until it gets hot and starts to get golden brown.
• Add butter or oil and mix until all the loose flour is incorporated.
• Add the vegetable stock to pot or pan mixing with a whisk. Stir until the gravy is smooth. Use two cups of water if needed if gravy is too thick. Incorporate small amounts of water at a time.
• Chop garlic and add to the gravy. Salt to taste once you have the right consistency. Turn the burner to low and cover.
• Remove cellophane from balls and place back onto baking tray. Bake for 10 minutes or until hot.
• Choose your serving plate that has a lip to allow a bed of gravy.
• Place a layer of gravy on the serving plate.
• Remove balls from oven and place in a pattern on serving plate.
• Wash, dry and chop parley and add to each ball (optional)

-Enjoy Chef Ko