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| Meat balls with Sweet Potatoes
1 pound of ground chuck
4 tablespoons of dry bread crumbs
1 egg, slightly beaten
2 tablespoons of applesauce
1 tablespoon of prepared mustard
1 teaspoon of Worcestershire sauce
salt and freshly ground pepper to taste
1/4 cup of butter
1/4 pound of mushrooms, sliced
1 tablespoon of flour
1 1/2 cups of beef bouillon
2 teaspoons of soy sauce
1 cup of drained pineapple cubes, reserve juice |
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1 cup of cooked peas
2 tablespoons of chopped pimiento
2 cups of hot mashed sweet potatoes
3 tablespoons of butter
pineapple juice
2 tablespoons of brown sugar
1 egg, well beaten
Mix the meat, bread crumbs, the slightly beaten egg, applesauce, mustard, and Worcestershire sauce. Season to taste. Form into balls about 1 inch in diameter and brown in the butter. Remove meat balls as they brown. Cook mushrooms in the same skillet for 5 minutes, adding more butter if necessary. Sprinkle flour over and stir to blend. Add bouillon and cook, stirring constantly, until thickened. Add soy sauce, pineapple cubes, peas, pimiento and meat balls. Pour into a 3 quart casserole. Mix sweet potatoes, with remaining ingredients and spread over meat mixture. Bake in 350ºF. oven for 29 minutes. Serves 4
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