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Burger Balls

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  Meat loaf mixture 2 Pound (Ground Beef, Pork, And Veal)
  Eggs 2
  Crushed pretzels 1 Cup (16 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Instant minced onion 1 Tablespoon
  Lemon juice 1 Tablespoon
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned mixed vegetable juice 46 Ounce (1 Can)
  Instant beef broth/2 beef-flavor bouillon cubes 2 Ounce (2 Envelopes)
  Butter/Margarine 4 Tablespoon
  Flour 4 Tablespoon
  Prepared mustard 1⁄2 Tablespoon

1. Mix meat-loaf mixture lightly with eggs, pretzels, parsley, onion, lemon juice, paprika, and salt until well-blended; shape into 16 balls.
2. Combine mixed vegetable juices and instant beef broth or bouillon cubes in a kettle or Dutch oven; heat, crushing cubes, if using, with a spoon, to boil; add meat balls.
3. Simmer 25 minutes, or until cooked through. Remove with a slotted spoon and set aside. Pour liquid into a 4-cup measure. (There should be 3 cups).
4. Melt butter or margarine in same kettle; blend in flour, then stir in the 3 cups liquid and mustard. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Return meat balls; heat just until bubbly hot.

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