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    1 lb. ground beef
    1/2 lb. ground pork
    3/4 cup dry bread crumbs
    1/4 cup milk
    1 egg
    1 small onion, minced
    1 1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4 teaspoon pepper
    3 tablespoons all-purpose flour
    3/4 cup water
    1 cup half and half
    1 teaspoon instant beef bouillon
    1/2 teaspoon salt
    Minced parsley

  Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 teaspoons salt,
 nutmeg and pepper. Shape mixture into 1-inch balls. For each shaping,
 dip hands into cold water from time to time. Place meatballs on
 ungreased 15 1/2 x 10 1/2-inch jellyroll pan or in 2 13 x 9-inch pans.
 Bake uncovered at 350F oven until light brown, about 20 minutes.
  Remove meatballs to serving dish; keep warm. Place 3 tablespoons pan
 drippings in 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
 1/2 teaspoon salt. Heat to boiling, stirring constantly. Boil and
 stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.
 Makes 48 meatballs.

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