| In mixing bowl mix lightly, beef, 2 heaping tbsp. soup mix [30 mL], milk and the parsley. Shape in medium size balls. Heat some oil and butter in a large skillet over medium low heat; add meatballs and cook until done. Gently turning meatballs to brown on all sides. Transfer meatballs to a pot.
Drain excess fat. Add hot water, bouillon and remaining soup mix to skillet, bring to boil.
Reduce heat, cover and simmer 8 min. Mix flour and cold water until smooth, add to sauce, stirring over medium heat until thickened. Strain the sauce over the meatballs, heat until bubbly.
Notes: Meatballs will not stick to your pan if cooked more slowly over med. low heat.
|