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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is from my Seaward Inn Cookbook. My husband loves it so much that I am putting it on-line to reference while travelling. I serve it with egg noodles. The Seaward Inn is a lovely place in Rockport, MA, that we visited each summer while the Campbell family owned it. Great food and ambience! Ingredients:
2 slices bread |
1/2 cup milk |
1 1/2 lbs ground beef |
1 egg, slightly beaten |
1 small onion, minced |
1/2 teaspoon sugar |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cardamom seed |
5 tablespoons flour or 5 tablespoons cornstarch |
1 (10 1/2 ounce) can condensed beef consomme |
1 (10 1/2 ounce) can water |
1 cup light cream |
1 teaspoon dill weed |
Directions:
1. Soak bread in milk.
2. Add the following to soaked bread:.
3. - Eggs, slightly beaten.
4. - Ground beef.
5. - Onion.
6. - Sugar.
7. - Spices (except dill weed).
8. Shape into 1 balls. Brown on all sides in skillet (or bake in 400 degree oven for 20 min.).
9. Remove meatballs to 2 quart casserole.
10. In skillet, or saucepan:.
11. Add 5 Tbsp flour (or cornstarch) to meat drippings, then add 1 can Consomme and 1 can water.
12. Note: Shake with 1 soupcan of water with flour (or cornstarch) if meatballs were baked. Then add to Consomme.
13. Cook, stirring gravy until thick and smooth.
14. Add 1 cup light cream and 1 tsp dillweed, and stir until blended.
15. Add to meatballs.
16. Bake, covered for 30 minutes.
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