Alice Anderson: Grammy Alice’s Icelandic Meatballs and Country Gravy

Debbie Fenner

2 eggs, lightly beaten

½ cup milk

1 cup crushed Ritz crackers

½ cup finely chopped onion

2 teaspoons salt

½ teaspoon black pepper

flour, for rolling meatballs

2 pounds extra-lean ground beef (can substitute one pound ground pork

mixed with 1 pound ground beef if desired)

subheading: GRAVY:

2 tablespoons finely chopped onion

½ stick butter

5 tablespoons all-purpose flour

4 cups milk

Dash cayenne pepper

Dash white pepper

Salt, to taste

In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs, and roll lightly in flour.

Heat shallow skillet with oil and butter until hot. Place floured meatballs in hot pan and reduce heat to medium. Turn frequently until meatballs are browned. Add ½ cup water and simmer until meatballs are cooked through.

Remove meatballs to another dish and cover tightly. Set aside.

For gravy, in the same skillet, sauté onion in butter until tender, scraping up brown bits from the pan. Stir in flour and brown lightly. Slowly add milk; cook on medium high heat, stirring constantly until gravy is

smooth and thickened. Sprinkle in flour while cooking to desired thickness.

Gently stir in meatballs; heat through but do not boil.

Serve over egg noodles or mashed potatoes.

www.southernfoodways.org/app/uploads/new-economy-chap-cookbook.pdf

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