Recipe

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• 1 egg
• 2 cups half-and-half cream
• 1 cup soft bread crumbs
• 1 small onion, finely chopped
• 1-3/4 tsp salt, divided
• 1-1/2 lb ground beef
• 1 tbsp butter
• 3 tbsp king arthur unbleached all-purpose flour
• 3/4 tsp beef bouillon granules
• 1/2 tsp pepper
• 1/8 to 1/4 tsp garlic salt
• 3 cups water
• 1 lb red potatoes, cubed
• 1 package (10 oz) frozen peas, thawed

• 1 In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon of salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.
• 2 In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
• 3 To pan, add the flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.
• 4 Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through. Yield: 8 servings (about 2 quarts).