Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------LARRY LUTTROPP FVKC70A------------------------

----------------L.A. TIMES FOOD SECTION 6/94---------------------
3/4 lb Boneless beef, ground
3/4 lb Boneless pork, ground
1/2 c Bread crumbs
1 c Milk
Butter
1 md Onion; minced
2 Eggs
1 ts Salt
1/2 ts Pepper
1/4 ts Allspice
ds Sugar

------------------------CREAM GRAVY-----------------------------
3 tb Butter or margarine
3 tb Flour
1 1/2 c Milk
1 1/2 c Half and half
Salt, pepper
ds Sugar
Brown cooking sauce or
Concentrated beef extract

Combine beef and pork in large bowl. Soak crumbs with milk in
separate bowl. Set aside.

Heat 2 tablespoons butter in skillet and add onion. Saute until onion
is tender, but not browned. Add onion to meat along with eggs, salt,
pepper, allspice, sugar and soaked crumbs. Mix thoroughly but
lightly. Shape into small or medium sized balls.

Heat 2 tablespoons butter in skillet. Add meatballs and brown on all
sides, shaking pan occasionally. Add meatballs to Cream Gravy and
simmer over low heat 30 minutes. Makes 6 entree or 12 appetizer
servings.

CREAM GRAVY: Melt butter in saucepan, then stir in flour until
smooth. Gradually stir in milk, half and half, salt, pepper and
sugar. Bring to boil, stirring, until sauce is shiny. Stir in enough
brown cooking sauce to make gravy light-brown in color, about 2
teaspoons to 1 tablespoon.

Each entree serving contains about: 440 calories; 783 mg sodium; 189
mg cholesterol; 30 grams fat; 17 grams carbohydrates; 25 grams
protein; 0.15 gram fiber. Presented by: Rose Dosti, L.A. Times,
Culinary SOS, 6/30/94, page H19.

From the database of Judi M. Phelps. jphelps#shell.portal.com or
jphelps#best.com

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