Saucy Dill Meat Balls
|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)|
|Soft whole wheat bread crumbs||1 Cup (16 tbs)|
|Onion||1 Small, grated|
|Ground cloves||1⁄4 Teaspoon|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Dairy sour cream||8 Ounce (1 Cup)|
|Dill weed||1 Tablespoon|
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.