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Ingredients

  • 1 large1 1⁄2 large2 large3 large egg - lightly beaten1 large egg - lightly beaten
  • 3⁄4 c / 113 g1 1⁄8 c / 169.5 g1 1⁄2 c / 226 g2 1⁄4 c / 339 g soft bread crumbs3⁄4 c / 113 g soft bread crumbs
  • 1⁄2 c / 125 g3⁄4 c / 187.5 g1.0 c / 250 g1 1⁄2 c / 375 g sour cream1⁄2 c / 125 g sour cream
  • 2 T3.0 T4 T6 T dry onion soup mix2 T dry onion soup mix
  • 1⁄4 t3⁄8 t1⁄2 t3⁄4 t allspice1⁄4 t allspice
  • 1⁄4 t3⁄8 t1⁄2 t3⁄4 t nutmeg1⁄4 t nutmeg
  • 1⁄2 lb / 227 g3⁄4 lb / 340.5 g1.0 lb / 454 g1 1⁄2 lb / 681 g ground beef1⁄2 lb / 227 g ground beef
  • 1⁄2 lb / 227 g3⁄4 lb / 340.5 g1.0 lb / 454 g1 1⁄2 lb / 681 g ground pork1⁄2 lb / 227 g ground pork
  • 2 T3.0 T4 T6 T flour2 T flour
  • 1 T / 12 g1 1⁄2 T / 18.0 g2 T / 24 g3 T / 36 g oil1 T / 12 g oil
  • 1 c / 227 g1 1⁄2 c / 340.5 g2 c / 454 g3 c / 681 g beef stock1 c / 227 g beef stock
  • 1 T1 1⁄2 T2 T3 T flour1 T flour
  • 2 T / 28 g3.0 T / 42.0 g4 T / 56 g6 T / 84 g water2 T / 28 g water
  • 2 T3.0 T4 T6 T fresh parsley - chopped2 T fresh parsley - chopped
Mains

This can be frozen, so make an extra batch.

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

Serving suggestion: Serve over rice or egg noodles

Servings

5

Category

Main

Prep time

20 minutes

Cooking time

30 minutes

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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