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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mustard Meatballs Recipe

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This recipe for Mustard Meatballs is from Treasures from the Galley, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
¼ sweet onion, minced
2 cloves garlic, minced
1 egg
flour enough to shape the meatballs
3 tbsp. olive oil
yellow mustard
chicken broth or bouillon cube, dissolved in hot water
salt and pepper to taste
Directions:
Directions:
In deep bowl, thoroughly mix beef, onion, garlic and egg. Add salt and pepper; mix. Form meatballs: I like to use a small cup filled with flour and spoon meat mixture one spoonful at a time. Roll the mixture in the flour, shape and set aside on a plate. This will make bite size meatballs. In frying pan, add olive oil, fry meatballs lightly; transfer to deep cooking dish (Corning Ware® or similar). Add enough chicken broth to almost cover the meatballs and simmer till cooked through, about 40 minutes. Remove meatballs momentarily and mix in mustard. Add as much mustard as you like to make the sauce creamy; return meatballs to the sauce and mix thoroughly. Serve hot and have plenty of toothpicks available.
Personal Notes:
Personal Notes:
For health conscious mariners, this dish can also be made with ground turkey, but do not use the extra lean turkey, as the meatballs will be too hard and too dry. This can also be a main dinner dish accompanied by noodles or rice and vegetables.

 

 

 

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