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Chuck Wagon Meat Balls




Source of Recipe


the web


Recipe Introduction


The Cast Iron Cookbook - Hester Harris, 1969


List of Ingredients




2 pounds lean ground beef
1 pound ground pork
1 cup bread crumbs
2 medium potatoes, cooked and mashed
1 large onion, grated
2 teaspoons ground ginger
2 teaspoons salt
dash pepper
5 tablespoons oil
4 cups beef broth
2 tablespoons flour
1 cup heated tomato juice (optional)

Recipe



Combine meat, bread crumbs, potato, onion, and seasonings in a large bowl, mixing well. Form mixture into small, walnut-sized balls. Heat oil in 6-quart chicken fryer (skillet with high sides) and brown meat balls on all sides. Remove meat balls and any excess oil from chicken fryer and add broth. Mix flour with a little cold water to make a thin paste and add to broth. Replace meat balls in gravy, cover, and simmer 1 hour. Add heated tomato juice for flavor and to alter the consistency of the gravy. Serve with mashed potatoes.
Serves 6 to 8.