½ pound ground chuck
½ pound ground pork
1 medium onion, minced
1 tsp salt
½ tsp pepper
dash of ground cloves
2 slices white bread torn into bits
¼ cup milk
1 large egg
|Note from Karen:
A cast iron skillet is best for frying and making the brown bits that
are good for the gravy. You can use a non-stick if you don't
want to make the gravy.
- Soak bread bits in milk in mixing bowl.
- Sauté onions in 1 tbl butter until soft.
- Add to mixing bowl with milk-soaked bread.
- Add meat, egg and seasonings.
- Mix with wooden spoon until blended.
- Over medium heat, in a large cast iron skillet, melt 2 tbs. butter
and 1 tbs oil.
- Place well-rounded soup spoons of meat mixture into pan and fry on
all sides until brown.
- Check one to make sure it is not pink inside.
- Remove meatballs to a plate and cover with foil to keep warm.
- Add 2 tbs flour to frying pan.
- Stir until flour is incorporated into fat, and cook for a minute or so.
- Add 1 cup beef broth and whisk until thickened.
- Serve with boiled or mashed potatoes.