Ingredients:
1 eggs, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potatoes
1 tablespoon onion flakes
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cubes
2 tablespoons all-purpose flour
1 1/3 cups water, divided
Directions:
Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
Add pork; mix well.
Make into 24 meatballs.
Heat shortening in skillet, add meatballs and brown.
Drain fat and remove meatballs from pan.
Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
Cover and cook on low for 20 minutes, turning occasionally.
Remove meatballs from pan again; reserve drippings.
Mix flour with 1/3 cup of water; stir into drippings.
Cook until thickened.
Serve with meatballs.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.