Prep 10 mins
Cook 25 mins
I LOVE old cookbooks, this comes from the 1970's a cookbook "Ground Beef and and Fry Pan Cooking." A simple meal that is fast to make (even faster if you pre-make your meatballs in the morning). Recipe includes a simple creamy sauce. I tweaked the overall recipe for my families taste.
- 1 kg ground beef (no fat)
- 1 large onion, chopped fine (I like to pre-fry mine)
- 1 teaspoon crushed garlic
- 1⁄2 cup dried breadcrumbs
- 2 tablespoons barbecue sauce
- 1⁄2 teaspoon mixed herbs
- 1⁄3 cup finely chopped ham
- 1 egg
- 1⁄3 cup butter
- 1 (425 g) can evaporated milk
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon celery salt (or celery powder)
- 1 tablespoon chopped parsley
- In a bowl mix the first 8 ingredients and form into 25 - 30 meatballs (about the size of a walnut).
- In a large fry pan, heat the butter (the French cook mainly with butter - not oil and this really does make a BIG difference to the overall dish). Add the prepared meatballs (I try to make mine during the day so that dinner is on the table faster). Gently fry over a medium heat (don't burn your butter) for 10 - 15 minutes shaking your pan regularly to shift the meatballs to cook on all sides.
- Reduce heat to low (once meatballs are ALMOST cooked through) and add the remaining ingredients. Simmer and shake the pan often for 5 minutes (sauce will thicken). Serve with buttered rice or mashed potatoes.