Adventures in my freezer

[valarltd]

Or why Mudd stays OUT of it:




DWARVEN TIDE-ME-OVERS

Meatballs:
2 lb ground beef
1 lb ground veal
2 lb ground pork
1 12oz can evaporated milk
1 cup oatmeal
3 cups dried breadcrumbs
3 eggs
2 tsp dehydrated onions
1 tsp dried parsley flakes
2 tsp sugar
1/4 tsp paprika
1/2 tsp white pepper
1 1/2 tsp salt
12 oz water or milk

Coating:
2 cups flour
2 cups dried breadcrumbs

Gravy:
1 16oz can commercial gravy
2 10oz cans cream of mushroom soup
1 pint sour cream
3 oz sherry


In a large bowl, mix all meatball ingredients thoroughly. Add milk or water to empty evaporated milk can to rinse it out; add enough of this liquid to meat mixture to make it sticky.
Form mixture into walnut-size balls. Roll balls into blended coating mixture. Place coated balls on lightly greased cookie trays. Bake at 350 degrees for 30 min.
Combine gravy mix and mushroom soup together, and heat until boiling. Turn heat low, and add sour cream a little at a time, blending completely with a whisk. Add sherry last. Simmer until hot.
Arrange meatballs in a chafing dish, and pour gravy over them; spear with toothpicks. Makes approx. 200 meatballs.