Chuck Wagon Meatballs From 1969 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the - The Cast Iron Cookbook - 1969 -Another oldie but goodies Ingredients:
2 lbs. lean ground beef |
1 lb. ground pork |
1 cup bread crumbs |
2 medium potatoes, cooked and mashed |
1 large onion, grated |
2 tsp. ground ginger |
dried thyme to taste |
2 tsp. salt |
dash pepper |
5 tblsp. oil |
4 cups beef broth |
2 tblsp. flour |
1 cup heated v-8 juice |
Directions:
1. Combine meat, bread crumbs, potato, onion, and seasonings in a large bowl, mixing well. Form mixture into small, walnut-sized balls. Heat oil in 6-quart chicken fryer (skillet with high sides) and brown meat balls on all sides.
2. Remove meat balls and any excess oil from chicken fryer and then add the broth.
3. Mix flour with a little cold water to make a thin paste and add to broth.
4. Replace meat balls in gravy, cover, and simmer on LOW for 1 hour.
5. Add heated V-8 juice 20 minutes before done for flavor and to alter the
6. consistency of the gravy. Serve with mashed potatoes.
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