Pella —
Ingredients
| 4 slc | white bread |
| 3/4 c | hot milk |
| 1 lb | extra lean, ground beef |
| 1/2 lb |
ground pork or ground turkey
find more delicious recipes at www.porkbeinspired.com
|
| 2 | eggs, beaten |
| 1/4 tsp | nutmeg |
| 1/4 tsp | pepper |
| 1/8 tsp | allspice, ground |
| 1/2 c | chopped onion |
| 2 1/8 Tbsp | salt |
| 2 Tbsp | vegetable oil |
| 4 Tbsp |
butter
get recipes @ goboldwithbutter.com
|
| 4 Tbsp | all purpose flour |
| 2 tsp | beef boullion base |
| 2 1/2 c | boiling water |
Directions
In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well. Shape into 1 inch balls. Brown meatballs in a large non stick skillet, add a little oil if necessary to keep meatballs from sicking to the pan.
Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
to make the Gravy: melt 4 tbsp of butter in a medium saucepan. Stir in 4 Tbsp all purpose flour. Mix 2 tsp beef bouillon base into 2 1/2 c boiling water, mix into flour mixture. Cook and stir until thickened. Pour over the meatballs and bake for 30 minutes. Serve over hot cooked rice or cooked egg noodles.
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