BERGEN MEATBALSS

Contributed by Mrs. Jacob Grove, Stjernen Lodge #7, Astoria, CA

  • 2 pound lean ground beef
  • 1/4 pound pork sausage
  • 3 Tbsp. potato flour
  • 1 1/2 cups milk
  • onion salt to taste*
  • ground pepper to taste
  • cooking oil
  • 1 tsp. Kitchen Bouquet
Bergen Meatballs
  1. Gradually mix all ingredients together in large bowl [except oil and Kitchen Bouquet].
  2. Pat into balls.
  3. Fry meatballs in oil until well browned on all sides.
  4. Put into a pan of boiling salt water.
  5. Add Kitchen Bouquet to gravy.
  6. Let boil [about 30-40 minutes, uncovered} until done [and gravy thickens**].
  1. This makes enough for 6-8 delicious servings of meatballs.
  2. *Grated onion also may be added (up to 1 medium onion's worth).
  3. **If gravy is too thick, add potato flour slowly to the gravy. Boil to reduce liquid in pan and until gravey is thickened.