Mix'n'match Meatballs

Recipe Ingredients

		Select One Meat
1 1/2 lbs	681g / 24oz	Ground beef
1 1/2 lbs	681g / 24oz	Ground pork
1 1/2 lbs	681g / 24oz	Ground lamb
1 1/2 lbs	681g / 24oz	Ground veal
1 1/2 lbs	681g / 24oz	Ground turkey
		Select One Broth
1 tablespoon	15ml	Instant beef or chicken - bouillon granules a
1 1/3 cups	315ml	Water
1		Condensed chicken broth - (10 3/4 oz)
1		Condensed beef broth - (10 1/2 oz)
		Select One Seasoning
1/2 teaspoon	2.5ml	Dried thyme - crushed
1/2 teaspoon	2.5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried marjoram - crushed
1/2 teaspoon	2.5ml	Dried savory - crushed
		Select One Dairy Product
8 oz	227g	Dairy sour cream - (or imitation sour c
8 oz	227g	Plain yogurt
8 oz	227g	Sour cream dip w/chives
8 oz	227g	Cream cheese - softened
		Select One Starch
		Hot cooked noodles
		Hot cooked spaghetti
		Hot cooked elbow macaroni
		Hot cooked rice
		Hot cooked spaetzle
		Use All Of These
2		Eggs - beaten
1/4 cup	59ml	Milk
1 1/2 cups	219g / 7.7oz	Soft bread crumbs - (about 2 1/2 slices)
1/4 teaspoon	1.3ml	Salt
1/2 cup	31g / 1.1oz	Onions - chopped
1 tablespoon	15ml	Cooking oil
1		Mushroom - stems and pieces
		(4 oz)
2 tablespoons	30ml	All-purpose flour
		Parsley - snipped

Recipe Instructions

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 until done. Drain on paper toweling.

In a large skillet, cook onion in hot oil until 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 until thickened and bubbly. Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle. Top with parsley.

Source:
Better Homes and Gardens "His Turn to Cook"

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