MEATBALLS IN GRAVY
A homey simple dish the whole family will enjoy.
Makes approx 28 medium.
|1/2 lb each||Ground lean beef, ground lean pork and ground lean veal||226 g each|
|1 envelope||Onion soup mix, divided||1 envelope|
|1 tbsp||Minced fresh parsley||15 mL|
|1/4 cup||Italian breadcrumbs||45 mL|
|1/2 tsp||Pepper||2 mL|
|1/4 tsp||Red pepper flakes||1 mL|
|1/2 tsp||Italian seasoning||2 mL|
|2||garlic cloves, minced||2|
|2 cups||Hot water||500 mL|
|1 tsp||Instant beef bouillon||5 mL|
|1/4 cup||Flour||50 mL|
|1/2 cup||Cold water||125 mL|
Preheat oven 425 degrees F [220 degrees C].
In a measuring cup beat egg and add milk to equal 1/3 cup [75 mL].
In large mixing bowl mix egg mixture with 2 tbsp. onion soup mix, parsley, breadcrumbs, pepper, red pepper flakes, italian seasoning, and garlic. Add ground beef, pork and veal and mix lightly until just combined.
Moisten hands with water for easy forming of small to medium size meatballs.
Place on large parchment lined baking sheet pan.
Bake for 15 - 20 minutes.
Add meatballs and heat until bubbly and hot.
If you prefer a smooth sauce without the onion flakes, strain before adding the meatballs .
Notes: DO NOT ADD ANY SALT, the salt in the onion soup mix should be sufficient.