Preparation:
Mix together meat, potato and seasonings. Shape into 16 balls. Roll each in flour until well coated. Brown slowly in hot margarine in heavy skillet; pour off fat. Add water; cover and cook slowly for 1/2 hour, adding more water if necessary. Add milk mixed with 1 tablespoon flour; cook only long enough for gravy to thicken slightly. Season to taste. Sprinkle generously with paprika. |
