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DH loved these as a bachelor. Sadly, the first things to go once I got onto the scene was all the Budget Gourmet's in the freezer. To make amends, I made a homeade version, and he hasn't looked back since!


  • 1 egg, beaten
  • 1/4 c. milk
  • 3/4 c. bread crumbs (I like fresh. 1 slice of bread crumbled in the food processor)
  • 1 medium onion, finely chopped
  • 1/4 c. fresh parsley, minced
  • 1/4 tsp. ground pepper
  • 1/8 tsp. nutmeg
  • 1/2 lb. ground round
  • 1/2 lb. ground pork
  • 1 tbsp. butter
  • 2 tbsp. flour
  • 2 tsp. beef bouillon granules
  • 1/2 tsp. ground pepper
  • 1 tsp. kosher salt
  • 2 c. milk


  • In a large bowl combine edd ang the 1/4 cup milk.
  • Stir in the bread crumbs, onion, the 1/4 cup parsley, the 1/4 tsp. pepper, and the nutmeg.
  • Add beef and pork.
  • Mix well.
  • Shape into 1-inch meatballs (should get about 30).
  • Melt butter in large skillet over medium heat.
  • Add half the meatballs, and cook over medium heat, for about 10 minutes or until browned on all sides.
  • When meatballs are done, remove and drain on paper-towel lined plate.
  • Repeat process with remaining meatballs.
  • Stir in flour, boullion granules, salt and pepper into drippings.
  • Cook for one minute.
  • Slowly whisk in the milk.
  • Cook and stir over medium heat until thickened.
  • Return meatballs to skillet.
  • Cook about 10 minutes more.
  • Serve over hot egg noodles.

Categories: Beef  Main Dish 
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