German Meatballs

This tastes like cool fall nights coming in from cutting/splitting firewood when I was a kid, eating the meatballs with a toothpick 'cause I was stupid.

Gawd, I hated cutting wood. . .

Ingredients

2 ½ lb ground beef

1 Egg

¼ - ½ cup dry bread crumbs, or crushed prepared stuffing mix

¼ cup milk

1 tablespoon parsley

2 teaspoons salt

½ teaspoon poultry seasoning

Sprinkle of sage & pepper (only a sprinkle, Pop fucking hates sage)

½ cup finely chopped onion

½ cup finely chopped celery

1 large heap of sour cream (from 8oz container) (easy, I said large heap, not gigantic)

1 can beef consommé (it’s in the soup aisle, stop looking for it)

Rest of above sour cream

1 or 2 cans beef broth

1 6oz can mushrooms, drained

1 can cream of mushroom soup

What to do

Ball the first list into your balls, save one handful for later. Fry your balls in butter in medium/large skillet, drain on paper towels.

While your balls are drying, fry up the handful that’s left, chop it up, too. To that, once browned, add beef consommé, beef broth, balls, mushrooms and enough water/broth to cover your balls. Cook for about 30 minutes. Don’t forget to cover it.

Add cream of mushroom soup, stir until well mixed. Do not boil, just cook it good. While that is getting hot, take what’s left of your sour cream and add about 2 tablespoons of flour, stir it up really good.

Take some hot-ball-gravy and add into the bowl of sour cream concoction. Don’t ask why, just do it. Add your load to your pan of balls. Cook until it’s thick like. . . something thick. Don’t worry about lumps, serve it over rice, or homemade egg noodles and your family will love you just a little bit more.

Wrap that shit up with some corn-fritters and make the world a better place

6 Servings:

Protein 32g Carbohydrate 15g Dietary Fiber 1g Total Sugars 2g Added Sugars 1g Total Fat 24g Saturated Fat 10g Monounsaturated Fat 9g Polyunsaturated Fat 2g Cholesterol 135mg