MEATBALLS - FRENCH STYLE (WITH GRAVY)
I LOVE old cookbooks, this comes from the 1970's a cookbook "Ground Beef and and Fry Pan Cooking." A simple meal that is fast to make (even faster if you pre-make your meatballs in the morning). Recipe includes a simple creamy sauce. I tweaked the overall recipe for my families taste.
Provided by cookingpompom
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl mix the first 8 ingredients and form into 25 - 30 meatballs (about the size of a walnut).
- In a large fry pan, heat the butter (the French cook mainly with butter - not oil and this really does make a BIG difference to the overall dish). Add the prepared meatballs (I try to make mine during the day so that dinner is on the table faster). Gently fry over a medium heat (don't burn your butter) for 10 - 15 minutes shaking your pan regularly to shift the meatballs to cook on all sides.
- Reduce heat to low (once meatballs are ALMOST cooked through) and add the remaining ingredients. Simmer and shake the pan often for 5 minutes (sauce will thicken). Serve with buttered rice or mashed potatoes.
Nutrition Facts : Calories 623.1, Fat 42.3, SaturatedFat 20, Cholesterol 196, Sodium 542.1, Carbohydrate 18.6, Fiber 0.9, Sugar 3.2, Protein 40.2
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