Prep 10 mins
Cook 35 mins
When I was in Boy Scouts Troop 34 in Sandusky, Ohio, we use to get kitchen detail and got to make out own menu. This is one that was on the request all the time when we went camping on the weekends!
- In a large bowl mix the ground beef, onion, Salt TO TASTE, pepper, nutmeg and eggs. Shape into 2 inch balls and roll in the flour. Brown on all sides in the butter of a skillet.
- Add 11/2 cups of the bouillon and the bay leaf. Bring to a boil, cover and simmer for 30 minutes. Mix 1/4 cup flour with the remaining 1/2 cup bouillon, stirring until smooth.
- Stir into the mixture and stirring gently until thick. Remove the bay leaf and serve hot.
I made it without the bay leaves and used more onion- which tasted great but did threatened to cause the meatballs to fall apart. Next time I will drain some of the beef drippings before adding the flour/water combo. I'm sure we will cook this again soon. Very tasty! :)
I've made this twice now and will continue to make it for those times when I am looking for something different than the usual spaghetti and meatballs. I used my own meatballs that I keep stocked in the freezer, so I really just used the recipe for the prep method and the gravy. The gravy seems to be a little bland, but that could be the broth I am using. Overall, a very good, easy recipe. Tastes great served over noodles.
This is a fantastic recipe! I hesitated to use it at first because there were no reviews on it, but it looked tasty so I gave it a try. I was not disappointed! The meatballs are very flavorful and tender (I added about a 1/2 cup of breadcrumbs -- also left out nutmeg). Coating the meatballs in flour and then browning them on all sides helps them stay together through the cooking process. It really is an easy recipe. The sauce is great. I used 1/2 Beef Broth, 1/2 veggie broth. I also added mushrooms sauted in butter at the end. Yum! My whole family loved it! Give this excellent recipe a try --- and add a review so others will know how good it is!