• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 pounds lean ground beef
  • 1/2 to 1 pound ground pork
  • 1 cup fine dry bread crumbs
  • 2 medium potatoes, cooked and mashed
  • 1/2 cup grated onion
  • 1 beaten egg
  • 2 teaspoons ground ginger
  • 2 teaspoons salt
  • dash pepper
  • 1/4 cup vegetable oil
  • 4 cups beef broth
  • 2 tablespoons flour
  • 1/2 to 1 cup tomato juice, optional


  • Combine meat, bread crumbs, mashed potato, onion, egg, and seasonings in a large bowl, mixing well. Form mixture into small, walnut-sized balls. Heat oil in a deep heavy skillet over medium-high heat; brown meatballs on all sides, turning gently as they cook. Remove meat balls and drain off excess oil. Add beef broth to the skillet. Mix flour with a little cold water to make a smooth thin paste; stir into broth. Add meatballs back into gravy, cover, and simmer 45 minutes. If desired, heat tomato juice and add to gravy for more flavor. Serve with mashed potatoes.


Categories: Appetizer 
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