Monday, July 29, 2013

Recipe: Polish Meatballs with Sour Cream Sauce

with homemade sausage


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
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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