Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Beef |
½ pounds | Pork |
½ pounds | Veal |
2 \N | Eggs |
⅔ cup | Bread crumbs |
1 cup | Milk |
2 teaspoons | Salt |
⅛ teaspoon | Pepper |
1 teaspoon | Ground nutmeg |
3 tablespoons | Shortening |
flour water or stock
Grind meats together 3 times. Mix with eggs, bread crumbs, milk, salt, pepper and nutmeg and make into small balls. Brown in skillet in hot shortening. Remove meat balls to larger larger pan. Add ½ cup flour to skillet and brown, stirring to prevent scorching. Add enough water or stock to make a thin gravy. Pour gravy over meat balls. Cook gently for 1 hour, stirring often to prevent sticking. Flavor improves with long simmering. Serve in gravy.