Beef Balls and Onion Rings
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
12 large onion rings
3 tbsp butter or margerine
1 1/4 cps left-over gravy or 1 (10 1/2 oz.) can condensed mushroom soup
1 lb. ground beef
1 egg, beaten
1/4 cp raw quiick-cooking rice
1/2 cp bread crumbs
1 small onion, peeled and diced
1 tsp salt
1/2 tsp pepper
1 - FRy onion rings in butter or margerine until almost tender.
2 - Drain and keep hot.
3 - Combine 1/4 cp gravy or mushroom soup, the meat, egg, rice, crumbs, diced onion.
4 - Mix evenly using 2 forks.
5 - Add seasonings.
6 - Mix and shape int 12 small balls.
7 - Brown in same fat in which onion cooked.
8 - When meat balls are browned on all sides, add remaining cp of gravy or soup.
9 - Cover skillet.
10 - Simmer 25 to 30 minutes, on low heat, until meat is cooked.
11 - Serve garnished with hot onion rings.
Makes 6 servings.
Additional vegetables give color and flavor to this skillet dish:
try adding 3 sliced, scraped carrots, or 1 chopped green pepper, or
3 cubed new potatoes Cover and simmer 30 minutes. Add more gravy
if needed for good consistendy.