Luella Humke’s Meatballs
Makes about 60
Meatballs: 6 slices bread 1 pound ground beef 1⁄ 2 pound ground pork 1 egg 1⁄2 small onion, grated Salt and pepper 2 tablespoons ketchup
Sauce:
3⁄4 cup (1 1⁄2 sticks) butter or margarine
6 tablespoons flour 6 cups beef broth or stock
3 tablespoons Kitchen Bouquet
6 tablespoons ketchup
Preheat oven to 400 degrees.
Make meatballs: Soak bread in water to cover for about 10 minutes. Squeeze water out of bread, then tear bread into pieces.
In a bowl, thoroughly mix together beef, pork, egg, bread, onion, salt and pepper and ketchup. Shape into small (about walnut-size) balls. Place in a single layer in a large jellyroll pan. (For easier cleaning later, line pan first with foil.) Brown in preheated oven about 20 minutes, turning over halfway through to brown all sides. Remove meatballs to a large casserole dish.
Reduce oven temperature to 325 degrees.
While meatballs bake, make sauce: In a large saucepan, melt butter. Whisk in flour. Cook over medium heat until bubbly, then cook a minute or so. Stir in beef broth, Kitchen Bouquet and ketchup. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook, stirring constantly, until thickened.
Pour over meatballs, cover and bake in oven 2 hours. Then serve over hot cooked noodles or mashed potatoes.
Notes: All ground beef can be used, if desired. Recipe can be doubled for a large crowd.