March 01, 2013
Categories: Dinner, Main Dish, Beef, Ground Beef, Pasta, Fettuccine, Appetizers, North American, Scandinavian, Budget-Friendly, Fall/Autumn, Winter, Stove Top, Make it from scratch more
"Serve as an appetizer or over cooked egg noodles."
- Serving Size: 1 (465.1 g)
- Calories 769.4
- Total Fat - 45 g
- Saturated Fat - 14.4 g
- Cholesterol - 244.4 mg
- Sodium - 2085.9 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 4.1 g
- Sugars - 3.8 g
- Protein - 51.9 g
- Calcium - 130.2 mg
- Iron - 6.7 mg
- Vitamin C - 12 mg
- Thiamin - 0.3 mg
Step by Step Method
Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended.
Shape into 36 meatballs, then flatten each slightly.
Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed.
When cooked through, remove with a slotted spoon and set aside.
Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce.
Cook, stirring constantly, until the gravy thickens.
Place the meatballs in the gravy and simmer 10-15 minutes on low.
Tips & Variations
No special items needed.