Skillet Supper and Cornbread

Tori was here recently and I fixed skillet supper and cornbread.  She asked if the recipe was on the blog, so I thought I would try this again. I struggled with the photos on my first post and I don't think this time is going to be any better. They seem to come and go and I don't know why.  Also, I don't seem to be able to rearrange the writing.  So the recipe is a little out of order. I'll fix it when I figure out how. In the meantime, please read all the way thru before you start.

For the meatballs

Mix 1 lb hamburger

1 cup fine dry bread crumbs(or substitute 3/4 cup instant oatmeal)

a few grains nutmeg (I just sprinkle a little)

1/4 cup finely chopped onion

1 teaspoon salt

3/4 cup evaporated milk (I sometimes use regular milk)

Mix and roll into balls. Roll the balls in flour. The recipe says large meatballs, but I prefer to make them medium, so they will cook faster.

Peel and slice 1 large or 2 medium onions and brown in butter or bacon grease . When the onions are lightly browned, remove them from the skillet and brown the meatballs.  

Peel and slice about 5 medium potatoes.  When the meatballs are browned add the sliced potatoes and onions. Add about 1 teaspoon salt and about 1 pint of tomato juice.  (I usually use one or two 12 ounce cans V-8.)

Cook about 15 minutes. 

Add 1 cup peas (I use frozen).

Cook about 10 minutes longer, until potatoes are done.