Vintage Gold Rush Meat Balls

  • 2 pounds ground beef
  • 16 (1-inch) cubes sharp Cheddar cheese
  • 16 (1/2-inch) cubes dill pickle
  • 1/4 cup butter
  • 1 cup chopped onions
  • 1/4 cup flour
  • 1 1/2 cups water
  • 1/2 cup evaporated milk
  • 2 beef bouillon cubes
  • Salt and pepper to taste


Divide the beef into 16 equal portions.
Place 1 cheese cube and 1 pickle cube in the center of each portion, and mold the beef around them into a meat ball.
Melt the butter in a large skillet over medium heat, and pan-fry the meatballs until evenly browned.
Remove the meat balls, and pour off all but 1/4 cup of the residual fat.
Add the chopped onion to the skillet, and sauté until clear.
Add the flour, and whisk until combined.
Add the evaporated milk and bouillon cubes, reduce the heat to low, and whisk until the sauce has thickened.
Salt and pepper the meat balls lightly, and return them to the sauce.
Cover, and simmer over low heat for 20 minutes.

Serves 4.

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