INGREDIENTS

1. 1egg, beaten
2. 2tablespoonsmilk
3. 1/4cupdry breadcrumbs
4. 1cup shredded peeled rawpotatoes
5. 1tablespoononion flakes
6. 1teaspoonprepared mustard
7. 3/4teaspoonsalt
8. 1/8teaspoonblack pepper
9. 1lbground pork
10. 2tablespoonsshortening
11. 1chicken bouillon cube
12. 2tablespoonsall-purpose flour
13. 1 1/3cupswater, divided

DIRECTIONS

1. Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
2. Add pork; mix well.
3. Make into 24 meatballs.
4. Heat shortening in skillet, add meatballs and brown.
5. Drain fat and remove meatballs from pan.
6. Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
7. Cover and cook on low for 20 minutes, turning occasionally.
8. Remove meatballs from pan again; reserve drippings.
9. Mix flour with 1/3 cup of water; stir into drippings.
10. Cook until thickened.
11. Serve with meatballs.