Title: Mix'n'match Meatballs
Categories: Entree Meat Blank
Yield: 6 Servings

SELECT ONE MEAT
1 1/2	lb	Ground beef
1 1/2	lb	Ground pork
1 1/2	lb	Ground lamb
1 1/2	lb	Ground veal
1 1/2	lb	Ground turkey
SELECT ONE BROTH
1	tb	Instant beef or chicken bouillon granuales AND 1 1/3 cup W
		.
1	cn	Condensed Chicken Broth (10 3/4 oz)
1	cn	Condensed Beef Broth (10 1/2 oz)
SELECT ONE SEASONING
1/2	ts	Dried Thyme, crushed
1/2	ts	Dried Oregano, crushed
1/2	ts	Dried Basil, crushed
1/2	ts	Dried Marjoram, crushed
1/2	ts	Dried Savory, crushed
SELECT ONE DAIRY PRODUCT
8	oz	Dairy sour cream (or imitation sour cream)
8	oz	Plain yogurt
8	oz	Sour cream dip w/chives
8	oz	Cream cheese, softened
SELECT ONE STARCH
		Hot Cooked Noodles
		Hot Cooked Spaghetti
		Hot Cooked Elbow Macaroni
		Hot Cooked Rice
		Hot Cooked Spaetzle
USE ALL OF THESE
2		Eggs, beaten
1/4	c	Milk
1 1/2	c	Soft Bread Crumbs (about 2 1/2 slices)
1/4	ts	Salt
1/2	c	Onions, chopped
1	tb	Cooking oil
1	cn	Mushroom, stems & pieces (4 oz)
2	tb	All-purpose flour
		Parsley, snipped

In a bowl, combine the eggs and milk. Stir in bread crumbs and salt. Add your choice of ground meat; mix well. Shape into about 60 (1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven for 25 to 30 minutes or till done. Drain on paper toweling. In a large skillet, cook onion in hot oil till tender, but not brown. Add meatballs to skillet along with your choice of broth and seasoning. Cover; simmer 10 minutes. Remove meatballs from pan juices; skim fat. Add undrained mushrooms. Bring to boiling; reduce heat. Stir flour into your choice of dairy product. (If using cream cheese, stir in 2 tablespoons water with flour.) (If using yogurt, use 3 tablespoons flour.) Add flour mixture to pan juices. Cook and stir till thickened and bubbly. Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle. Top with parsley.

Source: Better Homes & Gardens _His_Turn_to_Cook_ : (c) 1983 by Meredith Corporation, Des Moines, Iowa. : ISBN: 0-0696-00875-0

Posted by: Jim Speerbrecher, 10/93

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