Sherry Meatballs

This recipe for Sherry Meatballs is from Barbara Gordon.
More recipes:


1     lbs  Ground Round
1     lbs  Pork Tenderloin, ground
6          Eggs, beaten
1     tsp  Salt
1/4   tsp  Pepper
1/4   cup  All-Purpose flour
1/2   cup  Salad Oil or Shortening
3   tbsps  All-Purpose flour
1    cans  Condensed beef consumme, undiluted
1    tbsp  Bottled Sauce for Gravy (Gravy master, etc)
3/4-1 cup  Sherry
1    tbsp  Minced Garlic

Gently mix together beef, pork, eggs, salt, pepper and 1/4 cup all-purpose flour until blended. Shape with teaspoon into balls. Brown a few at a time in hot salad oil and minced garlic.

When meat-balls are browned, immdiately pack them close together in pie plates the size of a chafing dish. Stir 3 tablespoons flour into fat left in skillet. Stir until smooth. Add consume, bottled sauce. Cook stirring until thickened. Add sherry. Pour over meatballs.

Cool, set plates level in freezer and freeze. Then wrap and freeze. To serve, unwrap, loosen meatballs and gravy from pie plate by dipping in warm water for a few seconds. Slip meat and gravy into chafing dish (or skillet). Cover and heat over medium heat until gravy is boiling and meatballs are hot (about 25 minutes).

Compilation and revisions Copyright © 2007 Clifford Neuman