INGREDIENTS:
*1 egg, beaten
*1/4 c. milk
*3/4 c. breadcrumbs
*1/2 c. finely chopped onion (one small onion)
-I grate mine with a large cheese grater because I don't like the crunch
- You can also use dried minced onion
*1/4 c. fresh chopped parsley
- again, you can also use dried, just use half the amount, and make sure you rub it between your palms to get the flavor out.
*1/4 tsp. black pepper
*sprinkle italian seasoning
*1/4 tsp. salt
* a few dashes of worshestershire sauce
*1/2 lb. ground beef
*1/2 lb. ground pork
- I usually just use one pound of ground beef.
- You can also use ground turkey or chicken if you'd rather.
*1 TB butter
*2 tsp instant beef boullion granules
*2 cups milk
*1/2 cup beef broth
*3 cups hot cooked noodles- I use egg noodles.
*Mix together- egg, milk, breadcrumbs, onion, spices.
*Add to meat. Mix well
* Shape into teaspoon size meatballs.
*In a large skillet cook half the meatballs at a time, in hot butter, over medium heat. This will take about ten minutes.
*Remove meatballs from skillet, set reserving drippings, and measure two tablespoons for your sauce. If you don't have enough use olive oil or cooking oil to make two tablespoons.
*Stir flour, boullion granules, salt and pepper into your two tablespoons of drippings. Cook one minute, wisking constantly.
*Add in your two cups milk and 1/2 c. broth. Stir until bubbly and thickened. It will thicken more as it cools.
*Return meatballs to sauce, and heat through.
*Serve over noodles.
- I made these last night, and thought that the sauce recipe didnt make enough to cover the noodles, so if you like sauce, double it.
-This will serve around 5 or 6 people, and takes about 45 minutes to make from start to finish.
No comments:
Post a Comment