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75 servings
Ingredients
2 cups Soft bread crumbs
2/3 cup Milk
1/2 cup Minced onion
4 Tablespoons Butter
1 1/2 lb Ground beef or veal
3 Eggs, slightly beaten
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Nutmeg
1 teaspoon Paprika
1 Tablespoon Concentrated meat extract
3 Tablespoons Flour
1 cup Water
1 cup Sour cream
2 Tablespoons Minced parsley
Directions
Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat extract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat to very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley.
Source: Jean-Marc de Fague
Comments
Serve over wide egg noodles or alone as appetizers.
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Source: Jean-Marc de Fague
Comments
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No comments for this recipe were posted.
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