with homemade sausage |
POLISH
MEATBALLS WITH SOUR CREAM SAUCE
Serves 8
1 ½ lbs
ground pork
1 egg
½ C
seasoned bread crumbs
½ C milk
½ C
chopped onion
1 ½ tsp
salt
½ tsp
marjoram
Pepper
4 Tbsp
flour
2 Tbsp
oil, maybe more
1 C beef
stock (preferably homemade—see recipes in Basics section)
½ C sour
cream
2 tsp
lemon juice
Mashed
potatoes
¼ C grated
Parmesan cheese
Preheat
oven to 350o. Combine pork, egg, bread crumbs, milk, onion, salt,
marjoram, and pepper, mix until blended, and shape into balls 1 ½ inches in
diameter. Roll meatballs in 2 Tbsp flour and brown in 2 Tbsp oil in skillet.
Mound browned meatballs in center of a lightly greased 2 quart casserole.
Measure dripping sin skillet, and add more oil if needed to make 2 Tbsp. Stir
in remaining 2 Tbsp flour, gradually stir in stock, bring to a boil, and remove
from heat. Stir in sour cream and lemon juice. Spoon mashed potatoes around d
meatballs in casserole, sprinkle potatoes with cheese, pour sour cream sauce
over meatballs, and bake 1 hour or until potatoes are golden.
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