Ingredients
1 large egg2 cups half-and-half cream, divided1 cup soft bread crumbs1 small onion, finely chopped1-3/4 teaspoons salt, divided1-1/2 pounds ground beef1 tablespoon butter3 tablespoons all-purpose flour3/4 teaspoon beef bouillon granules1/2 teaspoon pepper1/8 to 1/4 teaspoon garlic salt3 cups water1 pound red potatoes, cubed1 package (10 ounces) frozen peas, thawed
Preparation
In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls.
In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.
Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.
