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Meatballs and Gravy Recipe

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This recipe for Meatballs and Gravy, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Delphine O'Dowd


1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
2 cups bread crumbs
1/4 cup diced onion
Salt and pepper to taste
Lukewarm water
2 cans mushroom soup
1 large can of mushrooms, drained
2 beef bouillon cubes
2 teaspoons Kitchen Bouquet (to achieve the coloring you want)

Combine beef, veal, and pork in a large bowl. Add eggs. onion, salt and pepper. Using your hands, blend ingredients together. Add the bread crumbs to the meat mixture.

Dip your fingers into the water and then shape meat mixture into balls (any size you want).

Heat oil into a large saute pan. When oil is hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat.

In a Dutch Oven, heat the mushroom soup, mushrooms, bouillon cubes and kitchen bouquet. Add water to get the desired consistency you want for the gravy.

Add the meatballs and simmer for about 45 minutes.

Number Of Servings:
Number Of Servings:
10 meatballs per pound




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