Meatballs In Onion Gravy Recipe - Cooking Index
Meatballs In Onion Gravy Recipe - Cooking Index
Shirley E. Tucker of Oxford, Connecticut, developed this very easy recipe that offers a good time-saving alternative to the task of hand-rolling meatballs. Serve over mashed potatoes, noodles, or rice.
Type: Meat| 1 | Onion soup mix | |
| 1 tablespoon | 15ml | All-purpose flour |
| 2 cups | 474ml | Water |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1 lb | 454g / 16oz | Ground beef |
| 1 | Egg - slightly beaten | |
| 1 teaspoon | 5ml | Dried oregano |
| 2 | Garlic cloves - minced | |
| 1/2 cup | 31g / 1.1oz | Rolled oats |
| 1/2 cup | 118ml | Milk |
| 1/4 teaspoon | 1.3ml | Salt |
In a large skillet, combine the soup mix, flour, water, and Worcestershire sauce. Bring to a boil over moderate heat.
In a mixing bowl, combine the beef, egg, oregano, garlic, oats, milk, and salt and mix well. Drop by rounded teaspoonful into the simmering gravy. Cook for about 5 minutes, then turn the meatballs over. Cover and simmer for another 5 minutes.
This recipe yields 4 servings.
Source:
YANKEE MAGAZINE'S CHURCH SUPPERS & POTLUCK DINNERS edited by Andrea Chessman (c) 1996 - Villard Books, a division of Random House, Westminister, MD - 306 pages - $25.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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