Title: Gourmet Meat Balls
Categories: Meat
Yield: 2 Servings
| 2 | tb | Onion, minced |
| 1 | c | Bread crumbs, soft |
| 1 | tb | Butter |
| 3/4 | c | Milk |
| 1 | ts | Salt |
| 1 | lb | Ground chuck |
| 1/2 | c | Chili sauce |
| 1 | c | Sour cream |
Cook onion in butter until its transparent. Pour milk over bread crumbs
and let stand until milk is absorbed, beat with fork to a smooth mass. Add
beef, onion, salt and mix only until blended. Form into small balls and
brown in 10 inch skillet; no fat needed. Combine sour cream, chili sauce
and pour over meat balls. Simmer gently for 10 minutes, turning meat balls
once or twice as they cook. You can serve them on steamed rice, buttered
noodles or as I do, on mashed potatoes. Randy Rigg