| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Beef, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground meat (beef, veal & pork) |
| 1 |
|
Onion, grated |
| 1/2 |
c |
Bread crumbs |
|
ds |
Salt, pepper |
| 1 |
ts |
Worcestershire sauce |
| 2 |
|
Eggs, beaten |
| 4 |
tb |
Butter |
| 2 |
c |
Stock or consomme |
| 4 |
tb |
Flour |
| 1/4 |
c |
Sherry |
INSTRUCTIONS
Mix first six ingredients, shape into small balls. Brown in butter. Add
stock, cover skillet and simmer for 15 minutes. Remove the meat balls, keep
warm. Thicken the gravy with the flour blended with a little cold water.
Cook 5 minutes, add sherry. Reheat meat balls in gravy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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