Ingredients
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1 lb ground beef
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1/2 lb ground pork
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1/2 lb ground veal
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1 teaspoon instant minced onion
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2 slices white bread, no crusts
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1 dash salt and pepper (for meatballs)
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1 1/2 tablespoons oil
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1 1/2 tablespoons margarine
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3 tablespoons flour
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1 quart half-and-half
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salt and pepper (for sauce)
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12 ounces wide egg noodles
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1 teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet
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1 egg
Instructions
- Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
- Roll into balls about the size of a golf ball or a little smaller.
- Saute meatballs in melted margarine and the oil until browned.
- Remove meatballs from the pan and set aside.
- Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
- Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
- Stir until it starts to thicken, and then add meatballs back to the pan.
- Simmer on low for 40 minutes.
- As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
- Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!