Highland Meatballs - Prepared and Submitted by Ruth Embury

2 lbs. Highland ground beef
2/3 c. bread crumbs
1 can condensed consommé
4 tsp. minced onion
2 tsp salt oil for frying
1 Tblsp flour
1 c. heavy cream
2 Tblsp chopped parsley

Combine the ground beef, bread crumbs, condensed consommé, salt and pepper in mixing bowl. After mixed, let stand for a half hour for the bread crumbs to absorb the moisture. Preheat skillet with oil and form small balls and brown in frying pan. Remove meatballs when brown and set aside.

Blend flour in drippings in fry pan and stir in cream. Bring to a boil and let simmer until thick and pour over the meatballs, sprinkle with parsley. Enjoy!