Ingredients

Scaled 4

  • 4 lightly beaten egg
  • 3 c / 450 g soft bread crumbs
  • 2 c / 480 g sour cream
  • 8 T dry onion soup mix
  • 1 t allspice
  • 1 t nutmeg
  • 2 lb / 908 g ground beef
  • 2 lb / 908 g ground pork
  • 8 T flour
  • 4 T / 48 g oil
  • 4 c / 908 g beef stock
  • 4 T flour
  • 8 T / 114 g water
  • 8 T parsle

Method

  1. In a bowl, combine egg, bread crumbs, sour cream, soup mix, allspice, nutmeg.
  2. Add beef and pork, mix well
  3. Shape into 15 balls.
  4. Coat with the 2 tablespoons of flour
  5. Brown in a skillet for approx. 10 minutes
  6. Reduce heat and add stock
  7. Simmer covered for 15 minutes
  8. Remove meatballs
  9. Combine the 1 tablespoon flour and 2 tablespoons of water and thicken the stock, stirring for 1 minute
  10. Return meatballs and simmer
  11. Add parsley when ready to serve

Server over rice or egg noodles

Servings

5

Prep Time

20 minutes

Cook Time

30 minutes

Category

Source

Almut Haswell

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |