Meatballs:
¾ - 1 lb. ground beef
½ lb. ground mild pork sausage
1 egg, beaten
1 c. soft bread crumbs
¼ c. milk
½ tsp. onion powder
¼ tsp. black pepper
½ tsp. dried parsley
1 tbs. butter or margarine
Sauce: 2 tbs. pan drippings, 2 c. milk, 2 tbs. flour, 2 small or 1 lrg beef bouillon cube, salt & pepper to taste.
Mix all ingredients for meatballs in a large bowl. Form into desired size balls but not too big (no bigger than golf ball size). Melt 1 tbs. butter in large deep sided fry pan and cook meatballs on medium to medium high heat until browned on all sides and done (length of time varies depending on size of meatballs) cook in batches if necessary. Just don’t cook them too fast or the centers will not get done. When done and no longer pink in center and juices run clear, remove meatballs from pan onto paper towels. Remove all drippings from fry pan except 2 tbs. Then, whisk flour into 2 c. milk and pour into large deep sided fry pan with the 2 tbs. drippings. Add beef bouillon. Stir frequently. When sauce begins to thicken, add salt and pepper to taste. Add meatballs to simmering sauce and serve when heated through. Best served over egg noodles or rice.
¾ - 1 lb. ground beef
½ lb. ground mild pork sausage
1 egg, beaten
1 c. soft bread crumbs
¼ c. milk
½ tsp. onion powder
¼ tsp. black pepper
½ tsp. dried parsley
1 tbs. butter or margarine
Sauce: 2 tbs. pan drippings, 2 c. milk, 2 tbs. flour, 2 small or 1 lrg beef bouillon cube, salt & pepper to taste.
Mix all ingredients for meatballs in a large bowl. Form into desired size balls but not too big (no bigger than golf ball size). Melt 1 tbs. butter in large deep sided fry pan and cook meatballs on medium to medium high heat until browned on all sides and done (length of time varies depending on size of meatballs) cook in batches if necessary. Just don’t cook them too fast or the centers will not get done. When done and no longer pink in center and juices run clear, remove meatballs from pan onto paper towels. Remove all drippings from fry pan except 2 tbs. Then, whisk flour into 2 c. milk and pour into large deep sided fry pan with the 2 tbs. drippings. Add beef bouillon. Stir frequently. When sauce begins to thicken, add salt and pepper to taste. Add meatballs to simmering sauce and serve when heated through. Best served over egg noodles or rice.
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