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1
Meat Ball Directions.
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2
Saute onion and garlic in the 1 Tbls butter for 5 minutes until soft.
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3
In a large bowl soak breadcrumbs in buttermilk for 5 minutes.
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4
Add the meats, onion and garlic, salt and pepper, nutmeg, ginger, allspice and then the beaten eggs.
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5
Combine mixture thoroughly.
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6
Cover bowl with plastic wrap and refrigerate for one hour.
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7
Wet palms and form one inch meat balls and place on wax paper covered cookie sheet.
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8
Cover with plastic wrap and refrigerqte for another hour.
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9
In a heavy skilled melt remaining 2 Tbls butter and bacon fat.
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10
Add meat balls (do not crowd) and shake to coat them.
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11
Cook about 3 minutes then lower heat and brown for 5 minutes.
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12
Repeat as necessary until all meatballs are done.
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13
Add more butter if necessary.
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14
Gravy Directions.
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15
Melt butter in heavy skillet.
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16
Remove from heat and blend in flour.
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17
Gradually add beef broth and sherry stirring constantly with wire wisk.
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18
When well blended return to moderate heat and whisk constantly until mixture thickens.
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19
Take off the heat,blend in remaining ingredients.
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20
Return to heat and simmer stirring constantly for 3 minutes.
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21
Pour the gravy over the precooked meatballs.
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22
Cover and smimmer for 5 minutes.
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23
Serve over noodles.
