Method

Lightly beat the egg, then mix with the milk.  Sitr in breadcrumbs, parsley, poultry   seasoning, 1/2 teaspoon salt and dash of pepper. Give a few flicks of the fork to blend.

Break apart meat in a large bowl.  Pour egg/milk mixture over.  With clean hands, mix to combine.  Do not overmix.  Wash meat residue from hands.  With mositened palms, shape into 24 (1 1/2-inch) balls.

Heat a large, roomy heavy-bottomed skillet and swirl in oil.  Lightly rown meatballs on all sides. Remove meatballs with a slotted spoon and pour off more than 2 tablespoons fat.  Return meatballs to skillet.

Add broth, mushrooms and onions. Cover, simmer 30 minutes or until meatballs are cooked through.

With a whisk, blend cream, flour and caraway seeds. Whisk into meatball sauce, whisking to blend.  Cook until thickened and  hot.  

Contributor: Pat Ciesla

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