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Bavarian Meatballs

From Judy Meissner's binder

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  • Meatballs: 1 lb ground veal
  • 1 cup bread crumbs
  • 1 medium onion, minced
  • garlic to taste
  • 1 tsp salt
  • 1 Tbsp mustard
  • 2 tsp Worcestershire
  • dash hot sauce
  • flour to dust. Sauce (double for rice): 1 cup strong coffee
  • 1 tsp sugar
  • ½ tsp salt
  • ½ cup chili sauce
  • 1 cup water
  • 4 Tbsp flour
  • 4 strips bacon
  • 1 cup sour cream
What you need
  1. Cook the bacon; set aside, leave the drippings.
  2. Mix the meatball ingredients, dust in flour, and brown in the bacon fat; hold warm in a low oven.
  3. Blend the sauce ingredients (except bacon & sour cream) into the drippings; stir until smooth and thick.
  4. Crumble the bacon in and simmer 5 min.
  5. Stir in the sour cream.
  6. Return the meatballs and warm gently.
  7. Serve over egg noodles.
Steps — tap one to keep your place

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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