| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef |
30 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 8 |
oz |
Ground pork |
| 3/4 |
c |
Fine dry bread crumbs |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
tb |
Snipped parsley |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Cooking oil |
| 1 |
|
Carton (8 oz.) dairy sour cream |
| 1/4 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Water |
INSTRUCTIONS
1. In a large bowl, stir together the ground beef, ground pork, bread
crumbs, onion, milk, egg, parsley, Worcestershire sauce, the 1 teaspoon
salt and the 1/8 teaspoon pepper; mix well. Shape the mixture into 64
walnut-size balls.
2. In a 12 inch skillet, heat the cooking oil. Add half the meatballs and
cook for 12 to 15 minutes or until no pink remains, turning the meatballs
to brown them evenly. Remove the meatballs from skillet; set aside. Repeat.
Reserve the drippings in the skillet.
3. In a small bowl, stir together the sour cream, flour, the 1/2 teaspoon
salt and the 1/8 teaspoon pepper. Add the water; mix well. Stir the mixture
into the drippings in the skillet; heat until the gravy is thickened and
bubbly.
4. Add the meatballs to the gravy in the skillet and heat through.
Recipe by: America's Best Loved Recipes
Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997
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