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55 minutes
Prep: 10 minutes
Cook: 45 minutes
553 calories per serving view nutrition facts
6 servings
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| 2 | pounds | ground beef | or veal or pork |
| 1 | each | onion | grated |
| 1/2 | cup | bread crumbs | |
| 1 | dash | salt and black pepper | to taste |
| 1 | teaspoon | worcestershire sauce | |
| 2 | large | eggs | beaten |
| 4 | tablespoons | butter | |
| 2 | cups | stock | or consomme |
| 4 | tablespoons | flour, all-purpose | |
| 1/4 | cup | sherry |
Mix first six ingredients, shape into small balls.
Brown in butter.
Add stock, cover skillet and simmer for 15 minutes.
Remove the meat balls, keep warm.
Thicken the gravy with the flour blended with a little cold water.
Cook 5 minutes, add sherry.
Reheat meat balls in gravy.
| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 15.0g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 393mg | 16% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 43.0g | 85% |
| Vitamin A | 6% | Vitamin C | 3% | |
| Calcium | 8% | Iron | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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