Meatballs With Buttermilk Gravy

Posted for zwt ii - germany this can be served over cooked noodles or spaetzle. found in avons international cookbook.

Combine egg and milk.

Stir in bread crumbs , chopped onion , mustard , salt , and pepper.

Add meat.

Mix well.

Shape into 30 1 1 / 2 inch meatballs.

In large skillet cook meatballs in hot oil , turning often , 25 minutes or until done.

Remove meatballs , reserving 2 tbls dripping.

Add to drippings sliced onion.

Cook till tender.

Stir together flour , 1 / 4 tsp salt , and buttermilk.

Add to skillet.

Cook and stir till thickened and bubbly.

Reduce heat.

Return meatballs to skillet.

Cook 2 minutes.

Serve over hot cooked noodles or spaetzle.

egg, milk, fine dry breadcrumb, onion, prepared mustard, salt, pepper, ground beef, cooking oil, all-purpose flour, buttermilk