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Meatballs:
1
cup very fine bread crumbs
2/3 cup milk
1 Tablespoon butter
1/2 cup finely chopped onion
1 pound ground round
1 pound ground pork
3 eggs, slightly beaten
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1/2 teaspoon paprika (Hungarian Hot is fine, or a smoky paprika)
Gravy:
3 Tablespoons butter
3 Tablespoons Wondra flour
1 Tablespoon concentrated beef base (such as "Better Than Bouillon") mixed with
1 1/2 cups warm water
freshly ground black pepper to taste
1 1/2 cups sour cream Soak bread
crumbs in milk until softened. Melt 1 Tablespoon butter in a small skillet and
sauté onions over low heat for 3-4 minutes or until softened. Mix softened bread
crumbs with milk, cooked onion, ground beef and ground pork. Add slightly beaten
eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until well blended. Shape
into meatballs - I like to make them walnut to golf ball size, but you can make
them smaller if you wish. Place the meatballs onto a waxed-paper lined cookie
sheet and put them into the freezer for about an hour to prevent crumbling when
frying. When ready to cook the meatballs,
melt the remaining 3 Tablespoons butter in large skillet. Add meatballs to the
skillet in a single layer (it may take two batches to fry them all) and fry
until browned over medium heat, turning as appropriate to brown evenly on all
sides. When meatballs are done, remove them from the pan, leaving the drippings,
and keep them warm in a 200 degree oven.
Stir 3 Tablespoons Wondra flour into the pan
drippings until well blended. Add the beef concentrate mixed with water; grind
some fresh pepper into the gravy. Cook, stirring constantly, until thickened.
Reduce heat to low and cook for 5 minutes. Stir in the sour cream, a little at a
time, until gravy is thoroughly blended and mixture is warm.
Return meatballs to the gravy in pan; cover and
simmer gently on low heat for 5 minutes. Serve with hot buttered egg noodles or
mashed potatoes and a nice fresh green vegetable.
Serves 6. |