Recipe by Ann Arber
This is another wonderful recipe by my mother, Geraldine Shaub Lefever. It is a testament to her love of cooking and her skill that her grandchildren are cooking her recipes now for their families, too.
Top Review by Jill from Pittsburgh
Originally I didn’t know what I did wrong. The sauce was separating for me - kind of oily & clumpy. We ended up throwing the whole thing away. My boyfriend (who will eat anything served) refused this! After talking to my mother – she thinks that I should have used a cast iron skillet instead of a nonstick pan. She says that that would have absorbed the excess oil. SO If I were to make this again I would either change the pan or cut way back on the oil.
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 cup minced onion
- 3⁄4 cup breadcrumbs
- 1 tablespoon minced parsley (can be dried)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 egg
- 1⁄2 cup milk
- 1⁄4 cup salad oil
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon paprika
- 1⁄4 teaspoon pepper
- 2 1⁄4 cups boiling water
- 1⁄2 cup canned milk
Directions See How It's Made
- Mix all above ingredients, EXCEPT gravy.
- Shape into round balls and cook until browned.
- Remove meat and stir into the fat, the flour ,paprika,salt and pepper.
- Stir in the boiling water and canned milk.
- Return meat balls to pan and cook 20 more minutes.
- Serve over rice or noodles.