Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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

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

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

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

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

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