|Ground beef||1 Pound|
|Eggs||2 , beaten|
|Bacon||1⁄4 Pound, diced|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Shortening||1 Tablespoon (For Frying)|
|Tomatoes||4 , peeled and chopped|
|Beef bouillon/Water||2 Tablespoon|
Season meat with salt and pepper.
Add the eggs.
Cook bacon until browned, drain, and add to meat with half the parsley and the garlic, if used.
Shape into walnut-size balls and roll in flour.
Next cook the onion in hot shortening until golden, add tomatoes, remaining parsley, and the bouillon.
Add meatballs and simmer, uncovered, for about 30 minutes.