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Great meatballs
in a creamy sauce...
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1
lb |
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ground beef, 15% fat (in order to get
enough drippings for your gravy) |
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½
lb |
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ground pork |
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¾
cup |
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breadcrumbs |
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¼
cup |
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milk |
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1
large |
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egg |
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1
small |
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onion, chopped |
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½
tsp |
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salt |
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¼
tsp |
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ground nutmeg |
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¼
tsp |
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pepper |
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3
Tbs |
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flour |
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¾
cup |
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water |
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1
cup |
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half
and half cream |
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1
tsp |
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beef
bouillon |
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½
tsp |
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salt |
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parsley for garnish |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
In large
bowl, mix beef, pork, breadcrumbs, milk, egg,
onion, ½ teaspoon salt, nutmeg and pepper. Shape
mixture into 1" balls. Place meatballs in
ungreased jelly-roll pan. Cook, uncovered, for
about 20 minutes (until light brown). Remove
meatballs to serving dish; keep warm. |
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3 |
Place 3
Tablespoons of the meatball drippings into a
saucepan. Stir in flour. Cook over low heat,
stirring constantly, until mixture is smooth and
bubbly; remove from heat. Stir in water, half
and half, bouillon and ½ teaspoon salt. Heat to
boiling, stirring constantly. Boil and stir for
1 minute. |
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4 |
Pour gravy
over meatballs; sprinkle with fresh parsley. |
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5 |
Serve
meatballs over hot, cooked noodles. |
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Servings: 6 |
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Cooking Tips |
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*When shaping
meatballs, dip hands into cold water to prevent the meat
from sticking to your hands. |
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