Back in southern Indiana where I grew up in the "country" or rural setting, often a class party after school, evenings with friends, church, etc., as well as our social scene. This recipe for meatballs with zesty dip is one of the recipes, which are often made and was at a conference. They are simple and easy to make after a day of gardening, canning, factory work, laundry -. Who hung out on clotheslines, farm chores, and various other "transactions" that keeps us busy
They are also cheap and it is important. We did not feel poor, but we looked at our costs. They used ground beef, and most of us have had in the freezer from cows that are raised. And they are as good today as they were then. The next time you need some party food, they'll give you a little meatballs a try.
zesty meatballs with dip
- 2 eggs, beaten
- 1 / 3 cup milk
- 2 tablespoons minced port
- 1 teaspoon Worcestershire sauce
- 1 / 8 teaspoon garlic powder
- 1 pound ground beef
- 2 / 3 cups mashed potato flakes
In the medium bowl combine eggs, milk and mashed potato flakes and leave to rest for a minute. Add onion, Worcestershire sauce, garlic powder, and broke ground beef, mix together well. Shape into 1-inch meatballs. Add a tablespoon of fat or oil heavy skillet and heat over medium-high heat. Add meatballs to hot pan and cook over medium heat until brown. Can be kept in the oven, covered loosely with foil, on the lowest heat until ready to serve.
Dip the meatballs:
- 1 cup sour cream
- 2 tablespoons milk
- 1 tablespoon brown gravy mix
Combine cream and milk in small saucepan. Whisk in brown gravy mix. Heat thoroughly over medium low heat. Serve with meatballs. Enjoy!
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