2 T. Butter
1 T. Flour
¾ Can of Beef Broth
½ Cup Chicken Broth
¼ t. Soy Sauce
1 t. Sour Cream
20 meatballs
Melt butter in a small Sauce pan. When butter is completely melted add flour and whisk. Whisk for 1-2 minutes. Add about ½ of the beef broth while still whisking, until flour mixture is completely dissolved in broth and there are no lumps (gravy should thicken but not be lumpy). Whisk in the remaining ingredients and simmer on low until meatballs are reheated.
I don’t have a written recipe for the meat balls. I made my usual recipe for meatballs but replaced 1/3 of the meat for group pork.
My guide line for homemade meatballs:
Ground Hamburger
Egg (1 egg per pound of beef)
Worshishire sauce
Salt
Italian Bread crumbs (I add the bread crumbs as I mix until I get the right consistency)
Mix all together. Roll into quarter size balls, place on a greased cookie sheet bake at 350 for 20 minute or until done.
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