Gig Harbor Meatballs Recipe
Ingredients
| Instant mashed potatoes | ||
| Lean ground beef | 4 Pound | |
| envelope | 1 | |
| Onion soup mix | 1 3/8 Ounce | |
| Eggs | 4 standard | |
| Milk | 1 Cup (16 tbs) | |
| 1/2 cup quick-cooking roiled oats | ||
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
| Ground nutmeg | 3/4 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 1 Pint | |
| Salt | 1 Teaspoon | |
| Sour cream | 1/2 Pint | |
Directions
Prepare enough instant mashed potatoes to make 1 cup, adding water, milk, and seasonings as directed on the package.
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 450° 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.
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 450° 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.
Chef
