1. Combine the first ten ingredients and shape into 1 1/2" meatballs. 2. In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape. 3. Add chicken broth and simmer for 15 minutes. 4. Add white sauce. 5. (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
