Recipe by Sue Lau
Goes great over cooked noodles although you could easily serve these alone as an appetizer. Enjoy!
Top Review by Mustang Sally 54269
Not sure how to rate this but wanted to share that my meatballs also fell apart in the 1st frying batch so I added bread crumbs to the rest of the meat in hopes of salvaging the meal. They were tasty but I'm not sure I'll chance making these again. If I do I will try with less potatoes.
- 1 1⁄2 lbs ground beef
- 2 cups potatoes, peeled, cooked, and mashed
- 1 small grated onion
- 1⁄4 cup chopped peeled cooked beets
- 2 tablespoons chopped dill pickles
- 2 eggs
- 2 teaspoons salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 4 tablespoons butter or 4 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup milk
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄8 teaspoon ground nutmeg
- hot cooked noodles
Directions See How It's Made
- Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended.
- Shape into 36 meatballs, then flatten each slightly.
- Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed.
- When cooked through, remove with a slotted spoon and set aside.
- Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce.
- Cook, stirring constantly, until the gravy thickens.
- Place the meatballs in the gravy and simmer 10-15 minutes on low.
- Serve over hot cooked noodles.