Meatballs in Gravy

MEATBALLS IN GRAVY
A homey simple dish the whole family will enjoy. Serves 6.
1-1/2 lb	Ground beef	750 g
1 envelope	Onion soup mix, divided	1 envelope
1	Egg, beaten	1
	Milk
1 tbsp	Minced fresh parsley	15 mL
handful	Italian breadcrumbs	handful
2 cups	Hot water	500 mL
1 tsp	Instant beef bouillon	5 mL
1/4 cup	Flour	50 mL
1/2 cup	Cold water	125 mL

In mixing bowl mix lightly, beef, 2 tbsp. soup mix [30 mL], handful of breadcrumbs and parsley. In a measuring cup beat egg and add milk to equal 1/3 cup [75 mL]. Add to beef mixture and mix. 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.

MEATBALLS IN GRAVY