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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 2 eggs 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 meatballs easier. 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |