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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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