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Eric Peterson, Amherst, Wisconsin, "helps Mom
mix and shape hundreds of tiny meatballs in early December.
We freeze them to serve on Christmas Eve. They are tasty
as an appetizer as well as a main dish with carrots,
mashed potatoes, and lefse."
Heat over to 350 degrees. Combine all meatball ingredients,
knead by hand 5 minutes or more to blend spices into
meat. Lightly grease or coat shallow baking pans with
no-stick cooking spray. Form small round meat balls;
dipping hands into cold water to shape smooth. Bake
10 to 15 minutes. Place meatballs in large kettle; add
bouillon cubes, meat drippings from baking pan and water
to cover. Stir in Kitchen Bouquet. heat to boiling;
reduce heat and simmer 1 hour. Remove meatballs. Thicken
gravy with flour to desired consistency.
The Global Gourmet,
by Concordia Language Villages,
may be purchased by writing to:
Concordia Language Village
901 8th St. S.
Moorhead, MN 56562
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