Yorkshire Meatball Casserole
photo by vancouverlori
- Ready In:
- 1hr 40mins
- 1⁄4 large onion (or 1/2 small onion)
- 1 stalk celery
- 1 tablespoon fresh parsley (or 2 tsp dried parsley flakes)
- 1 tablespoon water
- 1 teaspoon Worcestershire sauce
- 1 egg (or EnerG Egg Replacer as directed on package)
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 1⁄2 lb lean ground beef
- 1⁄2 lb ground lean pork
- 1⁄4 cup quick oats (not old-fashioned)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1 egg
- 3 egg whites (or EnerG Egg Replacer prepared as per package, equivalent to 2 eggs to replace egg and egg white)
- 1 cup milk
- 2 tablespoons butter, melted
- 3⁄4 cup beef broth (or same amount made from pan drippings from baking a second batch of meatballs plain)
- 1 tablespoon water
- 1 tablespoon flour
- Grease 8" square pan.
- Finely chop onion, celery, and parsley or blend with water, Worcestershire sauce and egg.
- Add to ground meat and seasonings, and mix well.
- Form into 16 large meatballs and place in pan.
- Preheat oven to 350 degrees F.
- Mix flour, baking powder and salt together in a medium bowl.
- Beat eggs until foamy.
- Add milk and melted butter and beat some more.
- Add dry ingredients to egg mixture and blend just until smooth.
- Pour over meatballs.
- Bake 50-60 minutes.
- (If making another batch of plain meatballs, make them smaller - 30-40 meatballs - and bake them about 25 minutes).
- If making gravy as stated, heat beef broth in a small saucepan over medium-high. Mix flour and water in a small bowl until smooth. When broth boils, add flour-water mixture and stir until thickened. Remove from heat.
- (If making gravy from plain meatball pan drippings, deglaze pan with about 1/2 cup water, scrape into small saucepan, and add water to add up to 3/4 cup. Heat over medium-high. Meanwhile, mix flour and water in a small bowl. When liquid boils, add flour-water mixture and stir well until thickened then remove from heat.).
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