Recipe by Debbie in Florida
I got this recipe from a Better Homes and Gardens cookbook that my mom bought in 1969. The recipe calls for 1/4 cup of chopped green onions, but I am not a big fan so I substituted with 1 tablespoon of onion flakes. This is great with mashed potatoes. I tried this for the first time tonight and my husband really surprised me not only did he go back for seconds....but thirds also!!!
Top Review by sashyd
Delicious! It snowed today and this was the perfect comfort food. I've made this several times, and I always feel they are a big soggy. I figured out today that if you squeeze the shredded potato to get the moisture out before you add it in it really helps. I also added 3 cloves of garlic. It tasted perfect!
- 1 egg, beaten
- 2 tablespoons milk
- 1⁄4 cup dry breadcrumbs
- 1 cup shredded peeled raw potato
- 1 tablespoon onion flakes
- 1 teaspoon prepared mustard
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 lb ground pork
- 2 tablespoons shortening
- 1 chicken bouillon cube
- 2 tablespoons all-purpose flour
- 1 1⁄3 cups water, divided
Directions See How It's Made
- Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
- Add pork; mix well.
- Make into 24 meatballs.
- Heat shortening in skillet, add meatballs and brown.
- Drain fat and remove meatballs from pan.
- Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
- Cover and cook on low for 20 minutes, turning occasionally.
- Remove meatballs from pan again; reserve drippings.
- Mix flour with 1/3 cup of water; stir into drippings.
- Cook until thickened.
- Serve with meatballs.