|Klopsiki w Smietanie
Polish Meatballs in Sour Cream
1 day-old kaiser roll
1/2 cup milk
1 1/4 lbs ground meat (pork and/or beef and/or veal)
1 onion, chopped or grated
salt and pepper to taste
breadcrumbs (if necessary)
2 - 3 T oil
1/4 cup sour cream
2 T flour
Soak kaiser roll in milk. When soggy run through meat grinder. Combine with ground meat. Add egg and onion (either raw or simmered in a little butter).
For lighter meatballs, add only the yolk and fold in the egg white, beaten to a stiff froth. Mix all ingredients well and salt & pepper to taste. If mixture feels too mushy, add 1-2 Tablespoons bread crumbs. If it is too stiff, add the milk in which the stale roll was soaked.
Moisten hands and roll meat between palms into golf-ball size meatballs. Brown on all sides in 2-3 Tablespoons hot lard. The meatballs may be dredged in flour & bread crumb mixture before browning.
Transfer to baking pan, add 2 Tablespoons water, and bake in 325° oven 30 minutes. Combine pan drippings with 1/4 cup sour cream, fork-blended with 2 tablespoons flour, and some boiling water if needed to get a thick, pourable sauce.
Drench meatballs with mixture and simmer several minutes longer. Salt & pepper to taste and garnish with chopped greens: parsley, dill, chives, or any combination thereof. Serve with mashed potatoes, braised beets, and a non-creamed salad.
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