- 1 large egg
- 2 cups half-and-half cream, divided
- 1 cup soft bread crumbs
- 1 small onion, finely chopped
- 1-3/4 teaspoons salt, divided
- 1-1/2 pounds ground beef
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon beef bouillon granules
- 1/2 teaspoon pepper
- 1/8 to 1/4 teaspoon garlic salt
- 3 cups water
- 1 pound red potatoes, cubed
- 1 package (10 ounces) frozen peas, thawed
DIRECTIONS
- In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.
- In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
- Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.
- Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through. Yield: 8 servings (about 2 quarts).
