2 to 6 Tbsp. butter or margarine
1 c. finely chopped onion
2 c. tiny fresh bread cubes
1/4 c. fine dry bread crumbs
3/4 c. milk
2 1/2 tsp. salt
3/4 tsp. ground white pepper
1/4 tsp. ground allspice
1/4 tsp. sugar
1 lb. lean ground chuck
1 lb. ground pork
In a medium skillet, slowly heat 2 tablespoons butter until
melted. Stir in onion and sauté 5 minutes, stirring often.
In a large bowl, combine the sautéed onion, bread crumbs, eggs
and milk, 2 teaspoons salt, 1/2 teaspoon pepper, allspice and
sugar. Beat with a fork or whip until well blended. Add meat to
seasonings, mixing well, until combined. Cover and refrigerate 1
to 2 hours until thoroughly chilled. Chilling makes shaping
Using a tablespoon of meat mixture, shape into a ball about 1
1/2-inches in diameter. In a medium skillet, heat 2 tablespoons
butter and 2 tablespoons shortening until hot. Fry meatballs over
medium heat, shaking pan frequently to keep round shape and for
even browning. Remove from pan when meatball feels firm and is
cooked through. Add butter and shortening as needed while frying.
To Make Gravy:
2 to 3 Tbsp. solid shortening
1/4 c. unsifted all-purpose flour
1 pt. half and half
1 can consommé (undiluted)
1/4 c. water
1.2 tsp. liquid gravy seasoning
water or milk
2 Tbsp. chopped parsley
Pour off all but 1/4 cup pan drippings. Stir flour into pan
drippings and stir until smooth. Gradually stir in consommé, half
and half and water. Bring to a boil, stirring constantly. Season
to taste with salt, pepper and liquid seasoning. Add meatballs
and cook low heat for about 10 minutes. Place in casserole and
serve. If gravy appears too thick, add a tablespoon of milk or
water. May be frozen separately for future use. Makes 50
meatballs and 3 1/2 cups gravy.
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