pork potato meatballs

I made this last week sometime. They were pretty good, but not the best meatballs. I think I put too much mustard in them. I also added garlic and a few spices to them, mostly Italian seasoning. The chicken broth was pretty much soaked up by the meatballs, so adding the flour and water at the end didn't create a sauce so much as a coating.

pork potato meatballs

• 1 cup finely shredded peeled potato
• 1/4 cup chopped green onions
• 1 egg, beaten
• 2 tablespoons milk
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground pork
• 1/4 cup dry bread crumbs
• 1 1/3 cups water, divided
• 1 teaspoon chicken bouillon granules
• 2 tablespoons all-purpose flour

1. In a bowl, combine the first seven ingredients. Crumble pork over mixture and sprinkle with bread crumbs; mix gently. Shape into 1-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm.
2. Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook for 20 minutes or until no longer pink. Combine flour and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.