Potluck Meatballs
Yield
2 1/2 dozen meatballsPrep
25 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| ⅔ | cup |
bread crumbs
soft |
|
| ½ | cup |
onions
grated |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
ground beef
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | can |
beef stock
condensed, undiluted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 158 | ml |
bread crumbs
soft |
|
| 118 | ml |
onions
grated |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
allspice
ground |
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
ground beef
|
|
| 15 | ml |
cornstarch
|
|
| 1 | can |
beef stock
condensed, undiluted |
*
|
Directions
In a bowl, combine the first 6 ingredients; add beef and mix well.
Shape into 1¼ inch balls.
In a skillet over medium heat, brown meatballs; drain.
Transfer to a greased 1½-quart baking dish .
Combine the cornstarch and the consomme until smooth; add to skillet.
Bring to a boil, stirring to loosen browned bits from pan.
Boil for 2 minutes or until thickened.
Pour over the meatballs.
Bake, uncovered, at 350℉ (180℃) F for 50 to 60 minutes or until no longer pink.
