Recipe: Polish Meatballs with Sour Cream Sauce

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 350^o. 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.