Meatballs Recipe – Eats Now

Name: Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lb. ground round; 1 lb. pork tenderloin, ground (any lean pork will do); 6 eggs, beaten; 2 tsp. salt; 1/4 tsp. pepper; 1/4 c. flour; 1/4 c. salad oil; 4 Tbsp. flour; 2 cans beef consomme; 1 Tbsp. bottled sauce for gravy (Gravi-ade); 1 c. Burgundy or sherry

Servings: persons

2 lb. ground round
1 lb. pork tenderloin, ground (any lean pork will do)
6 eggs, beaten
2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
1/4 c. salad oil
4 Tbsp. flour
2 cans beef consomme
1 Tbsp. bottled sauce for gravy (Gravi-ade)
1 c. Burgundy or sherry

1
Mix first 6 ingredients.
2
Shape into balls and brown in hot salad oil.
3
When meatballs are brown, remove from pan and drain on paper towels.
4
Stir 4 tablespoons flour into the far left in pan and add consomme and bottled sauce; cook until thick.
5
Add sherry or Burgundy and pour over meatballs.
6
At this point, they may be frozen or out in the refrigerator for later use.
7
When ready to serve, heat for about 20 minutes.
8
Serve over rice or noodles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. ground round, 1 lb. pork tenderloin, ground (any lean pork will do), 6 eggs, beaten, 2 tsp. salt, and more.

Yes, Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatballs

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