Recipe: Peg Bracken's Parmesan Wine Meatballs (I Hate to Cook Book)

Hi Julie,
Just happen to have that cookbook!

PEG BRACKEN'S PARMESAN WINE MEATBALLS

Mix together:
2 pounds ground beef
1 cup soft breadcrumbs
1 cup milk
2 eggs, slightly beaten
1 1/2 teaspoons salt
2/3 cup Parmesan cheese, grated
3 Tablespoons dried minced onions (or 1/2 cup fresh chopped)
1 1/2 teaspoons ground black pepper

Shape into balls, fry them briefly til they're brown, then take them
out of the frying pan and make the sauce.

Add a little butter to the hot frying pan, mix it with 3 tablespoons flour, then gradually add:
2 cups consomme or chicken stock
1 cup cream (fresh or sour cream)
juice from an 8 oz. can of mushrooms
1/2 cup dry white wine

Stir til it thickens but don't let it get too hot. Then put the meatballs
back in, add the salt and pepper to taste, and the mushrooms. Cover and
simmer about 20 minutes.

Source: The I Hate to Cook Book by Peg Bracken, 1960

She also has a recipe for Little Chinese Round Meatballs. If you want
that also, please let me know! Enjoy!