5 Tbsp. margarine
3 Tbsp. finely chopped onions
3/4 c. light cream
3/4 c. dry bread crumbs
2 lb. hamburger
2 eggs, slightly beaten
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
dash of cloves
2 Tbsp. flour
1/2 c. light cream
1 tsp. salt
dash of pepper
1/2 tsp. bottled gravy
Make meatballs: Saute onion in 1 tablespoon margarine
until tender. In large bowl combine cream, 3/4 cup water and
bread crumbs. Add onion, eggs, salt, pepper, spices and
hamburger; toss lightly to mix well. Shape into about 75
meatballs. In 2 tablespoons margarine saute meatballs, a few
at a time until browned on all sides. Add more butter as
needed. Remove meatballs; set aside.
Make sauce: Remove all but 2 tablespoons drippings from
pan. Stir in 2 tablespoons flour until smooth. Gradually stir
in cream and 1 1/2 cups water; bring to boiling, stirring. Add
salt, pepper and Gravy Master. Add meatballs; heat gently 5
minutes until heated through.
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