Meatballs in sour cream sauce
Serves 4-6
Ingredients:
For Meatballs:
500 gm minced beef
1 medium onion (finely chopped)
1 tsp finely minced garlic
3 slices of white toast (edges removed; torn)
3 tbsp warm milk
1 egg
1/2 cup fresh parsley leaves (chopped)
1 tbsp butter + 1 tbsp olive oil
2 tbsp butter + 2 tbsp olive oil (for frying meatballs)
Salt + pepper + grated nutmeg + herbes de Provençe
For the Gravy:
1/2 cup sour cream
1/2 cup cream
2 tsp Dijon mustard
2 bouillons cubes (dissolved in 2.5 cups hot water)
2 tbsp flour
1 tbsp Worcestershire sauce
1 tbsp butter + 1 tbsp olive oil
Salt + pepper + grated nutmeg + herbes de Provençe
Method:
Meatballs: In a small saucepan; heat oil and butter. Add onion and garlic. Stir only until translucent. Remove into a big bowl; until cools off to room temperature. In another small bowl, mix milk and egg. Beat egg into milk with a tiny pinch of black pepper. Soak torn pieces of bread in mixture; pressing them down to soak well; only for five minutes. When onion and garlic have cooled off, add minced meat, milk mixture, parsley; (reserving a tiny handful to sprinkle) and all seasoning; over onion and garlic. Mix gently; only until well combined. Do not overmix the meat; lest meatballs become tough. Form into medium-sized balls; approximately 20. Heat a large frying pan on high heat. When hot, melt butter adding oil; for frying. Gently fry meatballs until lightly golden on all sides. Remove on kitchen paper towels and leave aside.
Gravy:
Using the same pan; reduce heat to medium. Add butter and oil. Stir to make a roux. Add the prepared stock while stirring constantly. When it blends and thickens; stir in the cream, sour cream, mustard and Worcestershire sauce. Return fried balls into pan. Reduce heat to medium-low. Cover; stirring occasionally. When meatballs are done; remove away from heat. Pour into serving dish. Sprinkle reserved parsley on top. Serve with buttered pasta, or mashed potatoes, or fluffed white rice.
* A version of this article appears in print in the 14 September, 2023 edition of Al-Ahram Weekly
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