Chuck Wagon Meatballs •2 pounds lean ground beef •1/2 to 1 pound ground pork •1 cup fine dry bread crumbs •2 medium potatoes, cooked and mashed •1/2 cup grated onion •1 beaten egg •1 1/2 teaspoons ground ginger •2 teaspoons salt •dash pepper •1/4 cup vegetable oil •4 cups beef broth •2 tablespoons flour •1/2 to 1 cup tomato juice, optional Preparation: Combine meat, bread crumbs, mashed potato, onion, egg, and seasonings in a large bowl, mixing well. Form mixture into small, walnut-sized balls. Heat oil in a deep heavy skillet over medium-high heat; brown meatballs on all sides, turning gently as they cook. Remove meat balls and drain off excess oil. Add beef broth to the skillet. Mix flour with a little cold water to make a smooth thin paste; stir into broth. Add meatballs back into gravy, cover, and simmer 45 minutes. If desired, heat tomato juice and add to gravy for more flavor. Serve with mashed potatoes
Posted on: Thu, 04 Jul 2013 07:00:19 +0000