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1
Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl.
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2
Prepare finely minced onion in a food processor. Add to crumbs in bowl.
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3
Add hamburger to crumbs and onion.
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4
Add salt and pepper and poultry seasoning to taste.
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5
Mix egg and canned milk together.
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6
Add egg mixture to meat mixture until it is quite moist.
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7
Add a little more canned milk if necessary.
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8
Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs).
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9
Dampen hands with cold water during rolling, if necessary.
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10
Place cornstarch in a shallow bowl or pie plate.
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11
Roll each meatball in cornstarch.
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12
Place coated meatballs on wax paper.
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13
Fry meatballs in hot oil until brown and hard looking.
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14
Drain well on a double layer of paper towelling on a cookie sheet.
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15
If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper.
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16
Freeze. Bag, label and date.
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17
To continue with recipe, combine sauce ingredients in a large pot.
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18
Add additional consomme for less sweetness.
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19
Heat sauce until hot.
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20
Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.
