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Gig Harbor Meatballs Recipe
|Instant mashed potatoes||1 Cup (16 tbs)|
|Lean ground beef||4 Pound|
|Onion soup mix||1 3⁄8 Ounce|
|Milk||1 Cup (16 tbs)|
|Quick cooking rolled oats||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||3⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk/Half-and-half (light cream)||1 Pint|
|Sour cream||1⁄2 Pint|
Serving size: Complete recipe
Calories 5129 Calories from Fat 2561
% Daily Value*
Total Fat 289 g444.4%
Saturated Fat 134.7 g673.5%
Trans Fat 0 g
Cholesterol 2202.3 mg
Sodium 7630.8 mg318%
Total Carbohydrates 173 g57.8%
Dietary Fiber 14.1 g56.5%
Sugars 53.3 g
Protein 442 g883.5%
Vitamin A 106.7% Vitamin C 28.2%
Calcium 129.3% Iron 232.9%
*Based on a 2000 Calorie diet
Using a heavy-duty electric mixer or your hands, mix together the ground beef, onion soup mix, eggs, the 1 cup milk, mashed potatoes, rolled oats, parsley, and 1/2 teaspoon of the nutmeg.
Mix until smoothly blended.
Shape into 1 1/4-inch balls and place 1 inch apart on shallow baking pans.
Bake, uncovered, in a 450Â° oven for 10 minutes or until well browned.
Transfer to a 3 to 3V2-quart casserole, reserving the pan drippings.
For the sour cream gravy, melt butter in a saucepan over medium heat until bubbly and blend in flour; cook a few minutes until flour mixture turns golden brown.
Gradually stir in the 2 cups milk and, stirring constantly, cook until thickened.
Add reserved drippings, salt, remaining 1/4 teaspoon nutmeg, and sour cream, stirring to blend.
Spoon sauce over meatballs.
At this point you may let cool to room temperature, cover, and refrigerate until serving time (as long as a day ahead).
Or bake immediately without cooling.
Bake in a 350 c oven, uncovered, for about 25 minutes (35 minutes if refrigerated) or until hot through.