Meatball Garden Skillet

Adapted from a recipe in the Casserole Cook Book, page 57.

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.

Print Recipe

Prep Time 30

Cook Time 45

Course Main Dish

Cuisine American

Servings servings

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