Ingredients
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1/2 cup breadcrumbs
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3/4 cup milk
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1 lb ground beef
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1 1/2 teaspoons salt
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1/4 teaspoon white pepper
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1/4 teaspoon ground allspice
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons all-purpose flour
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3/4 cup boiling water
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1/2 cup half-and-half
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3 tablespoons onions, chopped
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1 egg, slightly beaten
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1 beef bouillon cube
Instructions
- Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
- In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
- Form the meat mixture into meatballs about 1 inch in diameter.
- Melt butter in a large frying pan.
- Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
- When all meatballs are browned, remove pan from heat.
- Add flour all at once to the drippings stirring with a wooden spoon until smooth.
- Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
- Return frying pan to medium heat. Stir until bouillon cube is dissolved.
- Add cream and 1/2 cup of milk.
- Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
- Return meatballs to the skillet and warm through, tossing to coat.