Alice Anderson: Grammy Alice’s Icelandic Meatballs and Country Gravy
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 cup crushed Ritz crackers
- 1/2 cup finely chopped onion
- 2 teaspoons salt
- 1/2 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)
- 2 tablespoons finely chopped onion
- 1/2 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.