Name: Mix'n'match Meatballs
Ingredients: 1 1/2 lb Ground beef; 1 1/2 lb Ground pork; 1 1/2 lb Ground lamb; 1 1/2 lb Ground veal; 1 1/2 lb Ground turkey; 1 tb Instant beef or chicken bouillon granuales AND 1 1/3 cup Water; 1 cn Condensed Chicken Broth (10 3/4 oz); 1 cn Condensed Beef Broth (10 1/2 oz); 1/2 ts Dried Thyme, crushed; 1/2 ts Dried Oregano, crushed; 1/2 ts Dried Basil, crushed; 1/2 ts Dried Marjoram, crushed; 1/2 ts Dried Savory, crushed; 8 oz Dairy sour cream (or imitation sour cream); 8 oz Plain yogurt; 8 oz Sour cream dip w/chives; 8 oz Cream cheese, softened; Hot Cooked Noodles; Hot Cooked Spaghetti; Hot Cooked Elbow Macaroni; Hot Cooked Rice; Hot Cooked Spaetzle; 2 Eggs, beaten; 1/4 c Milk; 1 1/2 c Soft Bread Crumbs (about 2 1/2 slices); 1/4 ts Salt; 1/2 c Onions, chopped; 1 tb Cooking oil; 1 cn Mushroom, stems & pieces (4 oz); 2 tb All-purpose flour

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Main dish, Meats	6	Servings

INGREDIENTS

1 1/2	lb	Ground beef
1 1/2	lb	Ground pork
1 1/2	lb	Ground lamb
1 1/2	lb	Ground veal
1 1/2	lb	Ground turkey
1	tb	Instant beef or chicken bouillon granuales AND 1 1/3 cup Water
1	cn	Condensed Chicken Broth (10 3/4 oz)
1	cn	Condensed Beef Broth (10 1/2 oz)
1/2	ts	Dried Thyme, crushed
1/2	ts	Dried Oregano, crushed
1/2	ts	Dried Basil, crushed
1/2	ts	Dried Marjoram, crushed
1/2	ts	Dried Savory, crushed
8	oz	Dairy sour cream (or imitation sour cream)
8	oz	Plain yogurt
8	oz	Sour cream dip w/chives
8	oz	Cream cheese, softened
		Hot Cooked Noodles
		Hot Cooked Spaghetti
		Hot Cooked Elbow Macaroni
		Hot Cooked Rice
		Hot Cooked Spaetzle
2		Eggs, beaten
1/4	c	Milk
1 1/2	c	Soft Bread Crumbs (about 2 1/2 slices)
1/4	ts	Salt
1/2	c	Onions, chopped
1	tb	Cooking oil
1	cn	Mushroom, stems & pieces (4 oz)
2	tb	All-purpose flour
		Parsley, snipped

INSTRUCTIONS

SELECT ONE MEAT
SELECT ONE BROTH
.
SELECT ONE SEASONING
SELECT ONE DAIRY PRODUCT
SELECT ONE STARCH
USE ALL OF THESE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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