Ingredients
1 large egg3-1/2 cups 2% milk, divided1/2 teaspoon Worcestershire sauce1 cup finely shredded uncooked peeled potatoes2 tablespoons finely chopped onion2 teaspoons salt1/2 teaspoon ground nutmeg1/4 teaspoon ground ginger1/4 teaspoon ground allspice1/8 teaspoon pepper2 pounds ground beef1/4 cup butter, cubed1/4 cup all-purpose flourHot mashed potatoes, optional
Preparation
In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into 48 balls.
In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm.
Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Return meatballs to the pan; heat through. If desired, serve with mashed potatoes.
