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MIX'N'MATCH MEATBALLS

Ingredients: -1 1 1/2 Pound(s) ground pork 1 1/2 Pound(s) ground lamb 1 1/2 Pound(s) ground veal 1 Tablespoon(s) instant beef or chicken bouillon granuales and 1 1/3 cup water 1 Can(s) condensed chicken broth (10 3/4 oz) 1 Can(s) condensed beef broth (10 1/2 oz) 1/2 Teaspoon(s) dried thyme, crushed 1/2 Teaspoon(s) dried oregano, crushed 1/2 Teaspoon(s) dried marjoram, crushed 1/2 Teaspoon(s) dried savory, crushed 8 Ounce(s) dairy sour cream (or imitation sour cream) 8 Ounce(s) plain yogurt 8 Ounce(s) sour cream dip w/chives 8 Ounce(s) cream cheese, softened 2 eggs, beaten 1 1/2 Cup(s) soft bread crumbs (about 2 1/2 slices) 1/2 Cup(s) onions, chopped 1 Can(s) mushroom, stems & pieces (4 oz) 2 Tablespoon(s) all-purpose flour Directions: In a bowl, combine the eggs and milk. Stir in bread crumbs and salt. Add your choice of ground meat; mix well. Shape into about 60 (1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven for 25 to 30 minutes or till done. Drain on paper toweling. In a large skillet, cook onion in hot oil till tender, but not brown. Add meatballs to skillet along with your choice of broth and seasoning. Cover; simmer 10 minutes. Remove meatballs from pan juices; skim fat. Add undrained mushrooms. Bring to boiling; reduce heat. Stir flour into your choice of dairy product. (If using cream cheese, stir in 2 tablespoons water with flour.) (If using yogurt, use 3 tablespoons flour.) Add flour mixture to pan juices. Cook and stir till thickened and bubbly. Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle. Top with parsley. Source: Better Homes & Gardens _His_Turn_to_Cook_ : (c) 1983 by Meredith Corporation, Des Moines, Iowa. : ISBN: 0-0696-00875-0 Posted by: Jim Speerbrecher, 10/93
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Brown meatballs on each side. Lower Small swedish meatballs In a small frying pan, melt 1 tb. of butter over moderate heat. When the foam subsides, add the onions and cook for about 5 minutes, until they are soft and translucent but not brown. In a large bowl, combine the onions, mashed potato, bread crumb Paniola meatballs Combine all ingredients except barbecue sauce; mix well. Shape into meatballs, about 1 1/2 inches in diameter. Bake meatballs for 20 minutes at 350F degrees or microwave for 10 minutes at high power. Meatballs may be made ahead and frozen. Reheat Meatballs in chile sauce * Corn Tortillas should be 6 inches in diameter and should be cut into small pieces. ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican red sauce recipe. ~----------------------------------------------