Meatballs and No-Tomato Beefy Sauce, a Vintage Recipe

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons oil
  • 2
    large onions, chopped
  • 4
    slices day-old homestyle white bread
  • 1
    cup milk
  • 2
    eggs, beaten
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 3
    (10 1/2 ounce) cans beef broth, diluted with 4 c. water
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DIRECTIONS

  • Saute onions in oil until light brown stirring often.
  • Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
  • Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
  • When well blended, wet hands and form balls size of walnut. Set on waxed paper.
  • Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
  • SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 2½ oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.
  • Gotta have mashed potatoes with this.
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