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Mix egg and milk, then add breadcrumbs, onion, parsley and pepper. Mix with the ground meats and shape into balls (I get around 20 or so). Cook meatballs in a pan 1/2 at a time over medium heat until browned evenly on all sides (about 10 minutes). Replace all meatballs into a deep skillet or dutch oven type pot. Add flour, bullion and about 1 1/2 cups of the milk, stirring over medium low heat, adding the remaining milk gradually, about 1/2 cup at a time, as the sauce begins to thicken. Cook until all the milk is incorporated and sauce is thickened. Serve over hot noodles.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swedish mixer with roller — mimics hand kneading, gentle on dough
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swedish mixer with roller — mimics hand kneading, gentle on dough