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Saucy Dill Meat Balls

Love.Food's picture
Ingredients
  Deer 1 1⁄2 Pound
  Ground veal 1 Pound
  Canned deviled ham 4 1⁄2 Ounce (1 Can)
  Evaporated milk 3⁄4 Can (7.5 oz) (Or 1 Small Can)
  Eggs 2
  Soft whole wheat bread crumbs 1 Cup (16 tbs)
  Onion 1 Small, grated
  Salt 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Water 1 Cup (16 tbs)
  Dairy sour cream 8 Ounce (1 Cup)
  Catsup 1 Tablespoon
  Dill weed 1 Tablespoon
Directions

1. Make meat balls: Mix ground beef and veal and deviled ham lightly with evaporated milk, eggs, bread crumbs, onion and seasonings until well-blended; shape into 72 balls.
2. Brown, a few at a time, in shortening in a large frying pan; pour off all drippings. Return all meat balls to pan; add water; cover. Simmer for 20 minutes, or until cooked through.
3. Make sauce: Melt butter or margarine in a small saucepan; blend in flour and salt; stir in water. Cook, stirring constantly, until sauce thickens and boils for 1 minute. Stir a few table-spoonfuls into sour cream, then stir back into remaining in saucepan. Stir in catsup and dill weed; heat just to boil.
4. Spoon meat balls into a chaffing dish or heated serving bowl; pour hot sauce over.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Ingredient: 
Meat

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