Meat Ball Hotpot Recipe
Ingredients
1 1/2 pounds meat loaf mixture (ground beef, pork, and veal)
3/4 cup seedless rye bread crumbs
1 small onion, chopped (1/4 cup)
1 1/2 teaspoons salt
2 dashes Worcestershire sauce
1 egg
3/4 cup buttermilk
2 packages (9 ounces each) frozen cut green beans
3 tablespoons vegetable oil
1/4 cup sifted all purpose flour
2 1/2 cups water
1 envelope (2 to a package) onion soup mix
1/2 teaspoon leaf thyme, crumbled
1 can (1 pound) small whole potatoes, drained
1 can or jar (4 ounces) pimientos, drained and diced
How to make Meat Ball Hotpot
Combine meat loaf mixture, bread crumbs, onion, salt Worcestershire sauce, egg, and buttermilk in a large bowl; mix lightly until well blended.Shape into 36 balls.
Place the 2 packages green beans in a large bowl; cover with boiling water: reserve beans for Step 5.
Saute meat balls until well browned, turning several times, in vegetable oil in a large skillet; remove with a slotted spoon to a deep 12 cup baking dish with cover.
Blend flour into drippings in skillet; cook, stirring constantly, until bubbly.
Stir in the 21/2 cups water, onion soup mix, and thyme.
Cook and stir, scraping to loosen brown glaze from pan, until gravy thickens and boils 1 minute.
Drain reserved green beans; add with potatoes to meat balls in baking dish; stir in gravy; place pimientos around edge; cover.
Bake in moderate oven (350°) 45 minutes, or until bubbly hot
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Meat Ball Hotpot
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