1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
(Try making your own mustard with Nash’s mustard seeds)
2 tablespoons shortening
3/4 teaspoon salt
1 chicken bouillon cube
1/8 teaspoon black pepper
2 tablespoons Nash’s soft white flour
1 pound Nash’s ground pork
1 1/3 cups water, divided
Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together. Add pork; mix well. Make into 24 meatballs. Heat shortening in skillet, add meatballs and brown. Drain fat and remove meatballs from pan.
Dissolve bouillon cube in 1 cup of boiling water and return meatballs to pan. Cover and cook on low for 20 minutes, turning occasionally. Remove meatballs from pan again; reserve drippings. Mix flour with 1/3 cup of water; stir into drippings. Cook until thickened. Serve with meatballs.