- 1 medium onion, finely minced
- 2 Tbsp. butter or margarine
- 1-1/4 pounds lean ground beef**
- 1/2 cup soft bread crumbs
- 1/2 cup milk
- 1 egg, slightly beaten
- 1 tsp. salt
- 1/4 tsp. ground nutmeg
- Dash allspice
- 3-4 Tbsp. butter or margarine, for cooking meatballs
- 3 Tbsp. all-purpose flour
- 1-1/2 cups beef broth or bouillon
Cook onion in 2 tablespoons of butter; combine with meat, bread crumbs, milk, eggs, and seasonings. Mix together and form into firm balls about 1-inch in diameter. Cook in small batches with a little butter or margarine and shake pan frequently to help prevent sticking. When all meatballs have been browned on all sides, stir flour into pan dippings. Gradually stir in beef broth. Stirring constantly, cook over low heat until thickened.
Serve topped on spaghetti sauce spooned over spaghetti, or mixed in with the sauce to simmer until heated through. Spoon over cooked spaghetti.
** Or, 1 pound lean ground beef and 1/4 pound ground pork.
By Connie from Arkansas
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