Recipe: MIXNMATCH MEATBALLS

Title: MIX'N'MATCH MEATBALLS
Categories: Main dish, Meats
Yield: 6 servings

------------------------------SELECT ONE MEAT------------------------------
1 1/2 lb Ground beef
1 1/2 lb Ground pork
1 1/2 lb Ground lamb
1 1/2 lb Ground veal
1 1/2 lb Ground turkey

------------------------------SELECT ONE BROTH------------------------------
1 tb Instant beef or chicken
- bouillon granuales AND
- 1 1/3 cup Water
.
1 cn Condensed Chicken Broth
- (10 3/4 oz)
1 cn Condensed Beef Broth
- (10 1/2 oz)

----------------------------SELECT ONE SEASONING----------------------------
1/2 ts Dried Thyme, crushed
1/2 ts Dried Oregano, crushed
1/2 ts Dried Basil, crushed
1/2 ts Dried Marjoram, crushed
1/2 ts Dried Savory, crushed

--------------------------SELECT ONE DAIRY PRODUCT--------------------------
8 oz Dairy sour cream
- (or imitation sour cream)
8 oz Plain yogurt
8 oz Sour cream dip w/chives
8 oz Cream cheese, softened

-----------------------------SELECT ONE STARCH-----------------------------
Hot Cooked Noodles
Hot Cooked Spaghetti
Hot Cooked Elbow Macaroni
Hot Cooked Rice
Hot Cooked Spaetzle

------------------------------USE ALL OF THESE------------------------------
2 Eggs, beaten
1/4 c Milk
1 1/2 c Soft Bread Crumbs
- (about 2 1/2 slices)
1/4 ts Salt
1/2 c Onions, chopped
1 tb Cooking oil
1 cn Mushroom, stems & pieces
- (4 oz)
2 tb All-purpose flour
Parsley, snipped

In a bowl, combine the eggs and milk. Stir in bread crumbs and salt.
Add your choice of ground meat; mix well. Shape into about 60 (1-inch)
meatballs. Place in shallow baking pan. Bake in 375F oven for 25 to 30
minutes or till done. Drain on paper toweling.
In a large skillet, cook onion in hot oil till tender, but not brown.
Add meatballs to skillet along with your choice of broth and seasoning.
Cover; simmer 10 minutes.
Remove meatballs from pan juices; skim fat. Add undrained mushrooms.
Bring to boiling; reduce heat. Stir flour into your choice of dairy
product. (If using cream cheese, stir in 2 tablespoons water with flour.)
(If using yogurt, use 3 tablespoons flour.)
Add flour mixture to pan juices. Cook and stir till thickened and
bubbly. Add meatballs; heat through. Serve over your choice of hot pasta,
rice, or spaetzle. Top with parsley.

Source: Better Homes & Gardens _His_Turn_to_Cook_
: (c) 1983 by Meredith Corporation, Des Moines, Iowa.
: ISBN: 0-0696-00875-0

Posted by: Jim Speerbrecher, 10/93