Posted in recipe category: Entree
Ingredients
- 32 oz ground round steak, cut into small pieces
- 1 cup lard
- 1 cup cream or half-and-half
- 1 onion, chopped
- 1/2 cup milk
- 10 oz can chicken soup
- 1/2 cup cornstarch
- 1/4 tsp ground allspice
- salt and pepper to taste
Directions
- In a blender, add the meat and mix until well chopped. Add the suet, cornstarch, cream, allspice, salt and pepper and mix again for 1-2 minutes, until well combined.
- Add the chopped onion and mix for a few more seconds, until onion is finely chopped and incorporated into the thick paste. If the mixture is too sticky, add 1 tsp of olive oil.
- Prepare a baking sheet and roll small meatballs with your hands or using an ice cream scoop. Bake until brown on all sides, for a few minutes.
- Heat the oven at 300˚F and place the meatballs in an ovenproof dish, pouring the soup and milk on top. Cook for about 30 minutes or until meat is well cooked. Serve warm or cooled.
