Method

Divide onion into thirds.  You will use each third differently.

Mix one third of the onion with the meat, breadcrumbs salt, pepper, and garlic. Form balls of this mixture approximately 2" in diameter.

Flatten these balls and dredge in flour and brown both sides in butter.

Chop the mushrooms and mix with the second third of the onion. Cook in butter until onion is beginning to brown and mushrooms releasing their juices.

Put the final third of the onion as a layer in a large heavy-bottomed pot and spread over it half the cooked onion-mushroom mixture. Put the meatballs on top of this layer then cover with the remaining onion-mushroom mixture.

Pour 1 cup of  water over all. Bring to a boil.  When boiling, immediately lower heat to a strong simmer and cook for about 15 minutes or until meatballs are cooked through. 

Serve with rice or mashed potatoes.

Contributor: pat ciesla

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