Meatballs

• 2 lb. ground round
• 1 lb. pork tenderloin, ground (any lean pork will do)
• 6 eggs, beaten
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. flour
• 1/4 c. salad oil
• 4 Tbsp. flour
• 2 cans beef consomme
• 1 Tbsp. bottled sauce for gravy (Gravi-ade)
• 1 c. Burgundy or sherry

1. Mix first 6 ingredients.
2. Shape into balls and brown in hot salad oil.
3. When meatballs are brown, remove from pan and drain on paper towels.
4. Stir 4 tablespoons flour into the far left in pan and add consomme and bottled sauce; cook until thick.
5. Add sherry or Burgundy and pour over meatballs.
6. At this point, they may be frozen or out in the refrigerator for later use.
7. When ready to serve, heat for about 20 minutes.
8. Serve over rice or noodles.

ground round, pork tenderloin, eggs, salt, pepper, flour, salad oil, flour, beef consomme, bottled sauce for gravy, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292392 (may not work)