Meatballs And No-Tomato Beefy Sauce, A Vintage Recipe – a delicious recipe with ground beef, oil, onions, bread, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Saute onions in oil until light brown stirring often.
2
Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
3
Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
4
When well blended, wet hands and form balls size of walnut. Set on waxed paper.
5
Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
6
SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 21/2 oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.
7
Gotta have mashed potatoes with this.
776
kcal
Calories
60
g
Fat
9
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs ground beef, 2 tablespoons oil, 2 large onions, chopped, 4 slices day-old homestyle white bread, and more.
Yes, Meatballs And No-Tomato Beefy Sauce, A Vintage Recipe 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.
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