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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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
| 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 |
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