1 md Onion minced
1 tb Butter
1 lb Ground beef
1/4 lb Ground pork
1 1/2 ts Salt
1/4 ts Pepper
pn Nutmeg
3/4 c Dry bread crumbs
1/4 c Milk
1/4 c Water
1 Egg beaten
2 tb Butter
2 tb Butter
2 tb Flour
1 1/4 c Light cream
1/2 ts Salt
pn White pepper
Saute onion in butter about 3-5 minutes over moderate heat until limp;
mix well with remaining meat ball ingredients and shape into 3/4-1
inch balls (note: A cookie scoop is great for this. Dip it into a
glass of icewater between meatballs). Brown 1/3rd of the balls at a
time, in butter, in a large, heavy skillet 8-10 minutes over moderate
heat until well done. Drain on paper toweling. Drain skillet and
add butter for gravy. When melted, stir in flour until well mixed,
then add cream and heat, stirrin g, until thickened. Season, add
meat balls, and simmer, uncoverd, 5 minutes, stirring occasionally.
Serve with wide egg noodles.
Per serving: 519 Calories; 44g Fat (77% calories from fat); 21g
Protein; 8g Carbohydrate; 172mg Cholesterol; 1024mg Sodium
Recipe By : The Doubleday Cookbook
Serving Size : 6
Preparation Time: 0:00
From: Faylen
Date: 02-19-96 (09:30)
The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
