Beaman Family, Meats
3 slices bread
2 T. minced onion
1 c. milk
1 T. salt
2 eggs, slightly beaten
1 t. sugar
2 lb. lean beef, ground
1/2 t. pepper
1/2 lb. pork shoulder, ground
4 T. butter
Remove crusts from bread.
Soak bread in milk.
Add slightly beaten eggs.
Pour this mixture into meat and work with hands until well-blended.
Add onion, salt, sugar and pepper, and continue to work with hands until mixture is light and fluffy.
Shape into round balls about the size of a walnut.
Melt butter in skillet, add meat balls and cook until browned.
Cover skillet and allow to steam over low heat 20-25 min.
Gravy may be made by adding 2 T. flour to drippings in pan and thinning to desired thickness with milk.
Yield: about 120 small meat balls.