Meatballs seem to go with anything. They are fun to eat and kids love these, at least most of them do around here.
I like to do one different dish from what we usually have on Christmas.
We always eat out on Thanksgiving.
Yield: 5 servings
- 1 egg
- 1/2 cup milk
- 1 Tbsp cornstarch
- 1 onion, finely chopped
- 1 tsp salt
- 1 pinch pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1 1/2 lb lean ground beef
- 3 - 4 Tbsp butter or margarine
- 1 Tbsp butter or margarine
- 2 Tbsp all purpose flour
- 1 cup beef broth
- 1/2 cup milk or half and half cream
- salt and pepper to taste
- minced, fresh parsley, optional
- In mixing bowl, beat egg.
- Add milk, cornstarch, onion, salt, pepper, nutmeg, allspice, ginger, and beef and mix well.
- Shape into 1 1/2 inch meatballs.
(Mixture will be very soft. Rinse hands in cold water frequently to shape meatballs without sticking to hands).
- In large skillet, over medium heat, brown the meatballs in butter, half at a time, for ten minutes or until no pink remains. Turn to brown evenly.
- Remove to paper towels to drain, reserving one Tbsp. drippings in skillet.
- For gravy, add butter to the drippings.
- Stir in flour.
- Add broth and milk or cream.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 minute more.
- Season with salt and pepper.
- Return meatballs to the skillet and heat through on low heat.
- Garnish with parsley if desired.
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