Tonight was my younger daughter's ballet recital that they have worked on all year. It was great fun
and there were so many beautiful costumes! This performance included ballet, jazz, tap and modern.
It seems like just yesterday she was turning 2 years old and now she is such a young lady. At the
beginning of the year she was just a bit taller than the rest of the class but she has sure had a growth
spurt! She is to the right of the boy in red. Like I said before, we are the Amazon family.
I found this recipe in a book I just checked out at the library titled Church Suppers &
Potluck Dinners Cookbook. I had a busy day and even busier night with the ballet recital
to attend and I was looking for something quick for dinner. I used moose meat, of course
instead of ground beef and dropped the meatballs with a small ice cream scoop instead of
forming them with my hands. We had it over mashed potatoes and it was very tasty, very
easy and made a gob after doubling the recipe. This is definitely going into my permanent file!
MEATBALLS IN ONION GRAVY
1 envelope onion soup mix
1 Tablespoon all purpose flour
2 cups water
1/2 teaspoon Worcestershire sauce
1 pound ground beef
1 egg, slightly beaten
1 teaspoon dried oregano
2 garlic cloves, minced
1/2 cup rolled oats
1/2 cup milk
1/4 teaspoon salt
In a large skillet combine the soup mix, flour, water and Worcestershire sauce. Bring to a
boil over moderate heat.
In a mixing bowl, combine the meat, egg, oregano, garlic, oats, milk and salt; mix well.
Drop by rounded teaspoonful or by medium ice cream scoop into the simmering gravy.
Cook for about 5 minutes, then turn the meatballs over. Cover and simmer another 5
minutes until cooked through.
These are really good over mashed potatoes.
Makes approx. 4 servings.