Meatball Garden Skillet

• 1/4 c. chopped onion
• 1 Tbsp. butter
• 1 lb. hamburger
• 2 Tbsp. flour
• 1 tsp. salt
• dash of pepper
• 1 egg
• 1/4 c. milk
• 2 Tbsp. flour
• 2 Tbsp. drippings
• 10 1/2 oz. can condensed beef broth
• 2/3 c. water
• 6 medium potatoes, quartered
• 6 medium carrots, quartered
• 5 or 6 green onions, cut in pieces
• salt and pepper to taste
• 10 oz. pkg. frozen peas

1. Brown onion in butter until tender.
2. Beat the hamburger, flour, salt, pepper, egg and milk with fork until light and fluffy.
3. Add cooked onion and form in 1-inch balls.
4. Brown meatballs over medium heat.
5. Remove from skillet and mix flour with drippings.
6. Add beef broth and water, stirring constantly, until mixture thickens and boils.
7. Add meatballs.
8. Add potatoes, carrots and onions.
9. Sprinkle lightly with salt and pepper.
10. Cover skillet, reduce heat and simmer until vegetables are tender, about 30 to 35 minutes.
11. Pour boiling water over frozen peas to separate them; drain.
12. Add peas; cover and simmer 5 minutes longer.

onion, butter, hamburger, flour, salt, pepper, egg, milk, flour, drippings, condensed beef broth, water, potatoes, carrots, green onions, salt, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896867 (may not work)