Saute onion until tender in 2 tablespoons margarine; drainon paper towels. Combine onion, beef, pork, breadcrumbs, milk, and egg, mixing well. Add sugar, salt, nutmeg, and allspice, mixing well. Shape mixture into small balls; brown meatballs in 2 tablespoons margarine in a large, heavy skillet. Remove meatballs to a warm platter, reserving pan drippings for gravy. Pour gravy over meatballs. Gravy: Combine flour, sugar, salt, and pepper. Stir into drippings in skillet; heat, stirring constantly, until mixture bubbles and flour is lightly browned. Remove from heat; gradually stir in water and half-and-half. Cook rapidly, stirring until mixture thickens. Do not allow to boil. Yield: 2 cups SOURCE: Southern Living Magazine, December, 1976. Typos by Nancy Coleman. Posted to MM-Recipes Digest by email@example.com on Sep 22, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 40|
|Calories from Fat: 92 (72%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 31mg||10 %|
|Sodium 74.2mg||3 %|
|Potassium 104.2mg||3 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.7g|
|Protein 4.1g||6 %|
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Calories per serving: 127
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