 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Goes great over cooked noodles although you could easily serve these alone as an appetizer. Enjoy! Ingredients:
1 1/2 lbs ground beef |
2 cups potatoes, peeled, cooked, and mashed |
1 small grated onion |
1/4 cup chopped peeled cooked beets |
2 tablespoons chopped dill pickles |
2 eggs |
2 teaspoons salt (to taste) |
1/4 teaspoon pepper (to taste) |
4 tablespoons butter or 4 tablespoons margarine |
3 tablespoons all-purpose flour |
1 cup beef broth |
1 cup milk |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon ground nutmeg |
hot cooked noodles |
Directions:
1. Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended.
2. Shape into 36 meatballs, then flatten each slightly.
3. Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed.
4. When cooked through, remove with a slotted spoon and set aside.
5. Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce.
6. Cook, stirring constantly, until the gravy thickens.
7. Place the meatballs in the gravy and simmer 10-15 minutes on low.
8. Serve over hot cooked noodles.
|
|