Old Fashion Recipe for Zesty Meatballs with Dip make a great appetizer or party food
Back in Southern Indiana where I grew up in the “country” or a rural setting, we often had class parties after school, evenings with church friends, etc as our social scenes. This recipe for Zesty Meatballs with Dip is one of the recipes that was often made and served at such gatherings. They were simple and easy to make after a day of gardening, canning, factory work, laundry–which was hung outside on clotheslines, farm chores, and the various other “jobs” that kept us busy. They were also inexpensive and that was important. We didn’t consider ourselves poor but we watched our expenses. They used ground beef and most of us had it in the freezer from the cows that we raised. And they are just as good today as they were then. Next time you need some party dishes, give these little meatballs a try.
ZESTY MEATBALLS WITH DIP
2 eggs, beaten
1/3 cup milk
2 tbsp minced onion
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1 lb ground beef
2/3 cup mashed potato flakes
In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve.
Dip for Meatballs:
1 cup sour cream
2 tsp milk
1 tbsp brown gravy mix
Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs.
Enjoy!
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