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Doris' Dill Meatballs
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DORIS’ DILL MEATBALLS Meatballs: | |
1 ½ lb. | ground beef |
1 lb | ground pork |
1 4 ½ oz can | devilled ham |
2 | eggs |
1 small | onion, chopped |
¼ tsp. | ground cloves |
1 small can | milk |
1 c. | soft bread crumbs |
½ tsp | salt |
¼ tsp | pepper |
¼ c. | vegetable shortening |
¼ c. | water |
Sauce: | |
2 tbsp | butter |
2 tbsp | flour |
½ tsp | salt |
1 c. | water |
1 c. | sour cream |
1 tbsp | ketchup |
1 tbsp | dill weed |
Meatballs: Mix ingredients. Brown a few at a time in shortening in large frying pan. Pour off all drippings. Return all meatballs to frying pan. Add water, cover and simmer 20 minutes.
Sauce: Melt butter in small saucepan, blend in flour and salt. Stir in water. Cook, stirring constantly until sauce thickens and boils for 1 minute. Stir in a few tbsp sauce into the sour cream then stir back into remaining sauce in saucepan. Stir in ketchup and dill weed. Heat just to boiling and pour over meatballs.
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