Meatball Garden Skillet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
For the Meatballs
- ¼ cup onion
- 1 tablespoon butter, and as needed
- 500 grams ground beef, or ½ beef ½ pork, (1 lb)
- 2 tablespoons all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 egg
- ¼ cup milk
For the Veggies
- 2 tablespoons all-purpose flour
- 1 can beef consommé, (10½ oz / 298 g)
- 4-6 medium potatoes, scrubbed and quartered
- 12 small carrots, peeled
- 2 cups peas, fresh or frozen
- 1 bunch spring onion, cut into 1 inch pieces
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Melt the butter in a large non stick pan, add the onion and cook until tender but not browned. Drain excess fat, set aside.
- In a large mixing bowl, add the ground beef, 2 tablespoons of flour, salt, pepper, egg, and milk. Mix together thoroughly. Mix in the onion.
- Shape mixture into 1 inch meatballs.
- Using same pan that onions were in, brown the meatballs, add butter as needed. Brown on all sides, shaking the pan to roll them around.
- When all browned, push meatballs to one side of the pan, in the open area, stir in the 2 tablespoons of flour into the fat. Pour in the beef consommé. Cook stirring constantly until mixture thickens.
- Add the vegetables, arranged nicely, with the meatballs in one section, season with salt and pepper, cover and simmer, let cook until potatoes and carrots are tender, about 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving if the beef is sourced correctly or use a mixture of beef and pork for savings.
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