Meatballs In Gravy
Serves 6
1 1/2 pounds ground beef
1 envelope onion soup mix, divided
1/3 cup milk
1 tablespoon minced fresh parsley
2 cups hot water
1 teaspoon instant beef bouillon
1/4 cup flour
1/2 cup cold water
In mixing bowl mix lightly, beef, 2 heaping tablespoons soup mix, milk and
the parsley. Shape in about 36 1-inch balls. Brown in hot oil in large
pan. Transfer meatballs to a pot. Drain excess fat. Add hot water,
bouillon and remaining soup mix to skillet, bring to boil. Reduce heat,
cover and simmer 8 minutes. Mix flour and cold water until smooth, add to
sauce, stirring over medium heat until thickened. Strain the sauce over the
meatballs, heat until bubbly.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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