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Categories:
ground beef ground veal ground pork bread crumbs sour cream cream egg butter onion parsley salt glutamate ginger allspice nutmeg basil
Viewed: 1 - Published at: 5 years agoIngredients
- 3/4 lb. ground beef (round)
- 1/2 lb. ground veal
- 1/4 lb. ground pork
- 1 1/2 c. bread crumbs
- 1/4 c. sour cream
- 1 c. half and half cream
- 1 egg
- 2 Tbsp. butter or margarine
- 1/2 c. chopped onion
- 1/4 c. minced parsley or dried
- 2 tsp. salt (scant)
- 1 tsp. monosodium glutamate (scant)
- 1/4 tsp. ginger
- 1/2 tsp. allspice
- 1 tsp. nutmeg
- 1/8 tsp. basil
- 1/2 tsp. savory
Method
- Have meat ground together (twice).
- Pour cream over crumbs. Saute onion in butter.
- Add to crumbs.
- Combine meat, egg, seasonings and crumbs.
- Mix well but do not knead.
- Use a teaspoon of meat mixture for each ball.
- Brown them in 2 tablespoons butter or margarine.
- Remove from skillet.
- Add 2 tablespoons flour and 1 cup water for gravy.
- Add 2 beef bouillon cubes for flavor and return meat balls to skillet.
- Let simmer 15 to 25 minutes.
- Serve with toothpicks from chafing dish.
