| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ground beef |
| 1 |
cn |
(4 1/2 oz.) deviled ham |
| 2/3 |
c |
Evaporated milk |
| 2 |
|
Eggs |
| 1 |
c |
Bread crumbs |
| 1 |
md |
Onion, diced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
c |
Sour cream |
| 1 |
tb |
Catsup |
| 1 |
tb |
Dill seed |
INSTRUCTIONS
SAUCE
Mix together - make meatballs about the size of a quarter. Brown in 1/4 cup
oil. Drain off fat. Simmer, while covered, for 20 minutes in 1/4 cup water.
SAUCE: Melt butter. Blend in flour and salt. Stir in water. Cook until
thick. Add sour cream, catsup and dill. Heat to boil. Spoon on meat balls.
Good with rice or noodles. Posted to Recipe Archive - 06 Apr 97 by ted by:
ajewell@sound.net on Apr 6, 9
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