Meatballs in Gravy Recipe

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup dry breadcrumbs
  • 1 medium potato, cooked and mashed
  • 1 onion, peeled and ground fine
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons fat for browning
  • 2 cups beef broth
  • 1 tablespoon flour
  • 1/2 cup hot tomato juice (optional)

Mix all ingredients, except fat, liquids and flour, as for meat loaf. Form into small balls and brown in heavy frying pan which has a lid. Remove balls, reduce heat and add broth to frying pan. Thicken with the flour, which has been mixed to a smooth paste with a little cold water, to make a thin gravy. Put meatballs back in the gravy, cover and simmer about 1 hour. Hot to mato juice may be added to the gravy for flavor or consistency, if desired. These meatballs are very good warmed up the second day. Serve with mashed potatoes.

Serves 6 to 8.