Bergie's Best Meatballs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs ground chuck or 2 lbs sirloin
• 1 1/2 cups grated raw potatoes
• 5 tablespoons grated onions
• 3 teaspoons salt
• 1 1/2 teaspoons allspice
• 1 (10 ounce) can beef broth
• 6 ounces water
• 1/4 cup butter
• 2 tablespoons light olive oil

Recipe

• 1 mix together the ground meat, potatoes,onion, salt and allspice.
• 2 mix well, use your hands.
• 3 shape the mixture into ping pong sized meatballs.
• 4 put the broth and water in a saucepan and bring to a boil.
• 5 drop in the meatballs and return to boil.simmer lightly for 5 minutes.
• 6 using a slotted spoon remove meatballs and drain on a paper towel.
• 7 reserve the broth.
• 8 at this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
• 9 when you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
• 10 add the reserved broth to the pan and simmer until the meatballs are cooked through.
• 11 if you wish you may add a little flour to thicken the broth.