- 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.
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.