Meatballs And No-tomato Beefy Sauce, A Vintage Recipe

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs ground beef
• 2 tablespoons oil
• 2 large onions, chopped
• 4 slices day-old homestyle bread
• 1 cup milk
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 (10 1/2 ounce) cans beef broth, diluted with 4 c. water

Recipe

• 1 saute onions in oil until light brown stirring often.
• 2 trim crusts from bread and soak in milk; break up and add to onions in skillet. stir with fork to blend.
• 3 add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
• 4 when well blended, wet hands and form balls size of walnut. set on waxed paper.
• 5 bring broth and water to simmer over medium heat. drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
• 6 sauce: melt 3 t. oleo in small pot and whisk in 1/3 cup flour. measure 2 cups of the beef broth and whisk gradually into flour mixture. add 3 t. lemon juice and drained capers from 2½ oz. bottle. (lemon juice and capers optional.) simmer on very low for 15 minute.
• 7 gotta have mashed potatoes with this.