This is a good recipe from the 1950s and fairly easy. My great aunt probably found it on a can of evaporated milk since her hand written version included the brand name. Mom always served it with mashed potatoes.
- 1 lb. of hamburger
- ¾ cup canned milk (you can use regular milk or liquid dry milk)
- ¾ cup day old bread crumbs (bread torn into pieces)
- 3 tablespoons chopped onion (better with more)
- 1 ½ teaspoon salt
- 2 cups of water
- 2 packages of frozen mixed vegetables (8 oz. each)
Mix the hamburger, milk, onion, seasonings and bread in a bowl. Wash your hands. Dip your hands in water, form meatballs (about walnut sized) from the meat mixture and roll each in flour. Brown the meatballs in hot fat in a large cast iron skillet or Dutch oven.
In another pot cook two packages of frozen mixed vegetables in two cups of water. When the vegetables are tender add them and the cooking water to the meatballs in the larger pan and cook 15 minutes over low heat.
Add about 2 or 3 tablespoons of flour to a small bowl with ½ cup cold water. Whisk or stir with fork until it is a smooth paste. Slowly pour and stir into the pot of meatballs and vegetables. Simmer over low heat about 5 to 10 minutes until it has thickened.
You can use two cans of mixed vegetables or leftover vegetables instead of frozen.
Unless you really get a big kick out of making meatballs, simply fry the hamburger and onion in the pan and break the meat up as you do so.
You can pour the whole concoction into a casserole dish, top with mashed potatoes with an egg beaten in and bake at 350 degrees until the potato layer browns.
The only seasoning used in the original recipe is salt and pepper. I add two teaspoons of beef bouillon to the water the vegetables are cooked in. I add 2 teaspoons of Worcestershire sauce after adding the vegetables to the pan with the meatballs.
I don’t use the slurry method of thickening the sauce/gravy. Instead I mash a couple tablespoons of butter with a couple tablespoons of flour and stir that into the hot liquid.