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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too. Ingredients:
2 slices bread, torn |
2 tablespoons milk |
1 egg, lightly beaten |
3 tablespoons finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground beef |
1 tablespoon butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (10-1/2 ounces) beef consomme |
2 cans (4 ounces each) mushroom stems and pieces, drained |
1 tablespoon dried parsley flakes |
1 teaspoon worcestershire sauce |
1 teaspoon beef bouillon granules |
1/2 cup sour cream |
hot cooked noodles, optional |
minced fresh parsley |
Directions:
1. In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well.
2. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.
4. Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley. Yield: 6-8 servings.
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