Mix'n'match meatballs

6 servings

Ingredients

Quantity Ingredient
1½ pounds Ground beef
1½ pounds Ground pork
1½ pounds Ground lamb
1 tablespoon Instant beef or chicken bouillon granuales AND 1 1/3 cup Water
.
½ teaspoon Dried Thyme, crushed
½ teaspoon Dried Oregano, crushed
½ teaspoon Dried Basil, crushed
8 ounces Dairy sour cream (or imitation sour cream)
8 ounces Plain yogurt
Hot Cooked Noodles
Hot Cooked Spaghetti
Hot Cooked Elbow Macaroni
2 Eggs, beaten
¼ cup Milk
1½ cup Soft Bread Crumbs (about 2 1/2 slices)
¼ teaspoon Salt
½ cup Onions, chopped
1½ pounds Ground veal
1½ pounds Ground turkey
1 can Condensed Chicken Broth (10 3/4 oz)
1 can Condensed Beef Broth (10 1/2 oz)
½ teaspoon Dried Marjoram, crushed
½ teaspoon Dried Savory, crushed
8 ounces Sour cream dip w/chives
8 ounces Cream cheese, softened
Hot Cooked Rice
Hot Cooked Spaetzle
1 tablespoon Cooking oil
1 can Mushroom, stems & pieces (4 oz)
2 tablespoons All-purpose flour
Parsley, snipped

Directions

SELECT ONE MEAT

SELECT ONE BROTH

SELECT ONE SEASONING

SELECT ONE DAIRY PRODUCT

SELECT ONE STARCH

USE ALL OF THESE

In a bowl, combine the eggs and milk. Stir in bread crumbs and salt. Add your choice of ground meat; mix well. Shape into about 60 (1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven for 25 to 30 minutes or till done. Drain on paper toweling.

In a large skillet, cook onion in hot oil till tender, but not brown. Add meatballs to skillet along with your choice of broth and seasoning. Cover; simmer 10 minutes.

Remove meatballs from pan juices; skim fat. Add undrained mushrooms. Bring to boiling; reduce heat. Stir flour into your choice of dairy product. (If using cream cheese, stir in 2 tablespoons water with flour.) (If using yogurt, use 3 tablespoons flour.) Add flour mixture to pan juices. Cook and stir till thickened and bubbly. Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle. Top with parsley.

Source: Better Homes & Gardens _His_Turn_to_Cook_ : (c) 1983 by Meredith Corporation, Des Moines, Iowa.

: ISBN: 0-0696-00875-0

Posted by: Jim Speerbrecher, 10/93

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