Thursday, February 4, 2010

Ground Pork and Potato Balls

1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cube
2 tablespoons all-purpose flour
1 1/3 cups water, divided
1Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
2Add pork; mix well.
3Make into 24 meatballs.
4Heat shortening in skillet, add meatballs and brown.
5Drain fat and remove meatballs from pan.
6Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
7Cover and cook on low for 20 minutes, turning occasionally.
8Remove meatballs from pan again; reserve drippings.
9Mix flour with 1/3 cup of water; stir into drippings.
10Cook until thickened.
11Serve with meatballs.

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