Chuck Wagon Meat Balls

The Cast Iron Cookbook - Hester Harris, 1969

2 pounds lean ground beef 
1 pound ground pork 
1 cup bread crumbs 
2 medium potatoes, cooked and mashed 
1 large onion, grated 
2 teaspoons ground ginger 
2 teaspoons salt 
dash pepper 
5 tablespoons oil 
4 cups beef broth 
2 tablespoons flour 
1 cup heated tomato juice (optional) 

Combine meat, bread crumbs, potato, onion, and seasonings in a large bowl, mixing well. Form mixture into small, walnut-sized balls. Heat oil in 6-quart chicken fryer (skillet with high sides) and brown meat balls on all sides. Remove meat balls and any excess oil from chicken fryer and add broth. Mix flour with a little cold water to make a thin paste and add to broth. Replace meat balls in gravy, cover, and simmer 1 hour. Add heated tomato juice for flavor and to alter the consistency of the gravy. Serve with mashed potatoes.

Serves 6 to 8.

MAIN MENU