4 eggs
3 cups water
2 teaspoons salt
2 (10 ounce) cans beef broth
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
2 cups bread cubes (flat)
1/3 cup mayonnaise
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a skillet with non-stick cooking spray, then pour in water, salt and oil. Stirring constantly, spray bottom of pan with vegetable oil, then pour in beef broth and paprika.
Mix well and pour into prepared pan. Bake 45 minutes, until browned and bubbly. Cool 10 minutes, then turn out onto a wire rack and cool completely.
To Make Sauce: In a small bowl, mix 1 cup of water and enough broth to cover the meatballs in warm water, stirring to combine. Slowly add the cream, paprika and crushed red pepper flakes, mixing until creamy. Stir in remaining ingredients. Allow mixture to simmer for 10 to 15 minutes, stirring constantly. Puree it into the saucepan and return meat to the oven.
Cook in preheated oven until evenly melted, remove foil before topping, and pour sauce over the bread cubes.
This is very good I did tweak it a little by placing the sauce over just the outside of the loaf pan before baking (pre-heated oven helps as well) I still used the slow-cook method and but did it my way which baked for a little more than 8 minutes. Output was reasonable and I may try it over low heat another 8-10 minutes. Taste is good, my family loved it!
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