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Title: Meatballs with Buttermilk Gravy
Categories: None
Yield: 6 Servings
| 1 | Egg; beaten | |
| 1/4 | c | Milk |
| 1/4 | c | Fine dry breadcrumbs |
| 3/4 | c | Onion; finely chopped |
| 1 1/2 | ts | Prepared mustard |
| 1 1/2 | lb | Ground beef |
| 1 | tb | Cooking oil |
| 1 | md | Onion; sliced |
| 1/4 | c | All-purpose flour |
| 2 | c | Buttermilk |
| Hot cooked noodles or spaetzle |
Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt, and dash pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs. In large skillet cook meatballs in hot oil, turning often, 25 minutes or till done. Remove meatballs, reserving 2 tablespoons drippings. Add sliced onion; cook till tender. Stir together flour, 1/4 teaspoon salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings. Spaetzle: 2 cups all-purpose flour 1 Teaspoon salt 2 eggs 3/4 cup milk In a mixing bowl combine flour and salt. Mix eggs and milk; stir into flour mixture. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes. Hold over kettle of boiling salted water. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula. If the dough is too thick to push through, thin it with a little milk. Cook and stir for 5 minutes; drain. Keep warm.
Copied from the files of Dianne Waller.
Posted to MM-Recipes Digest V4 #10
Recipe by: Jutta Stegemann (Munich, Germany)
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