I think it was Helen who first introduced us to these divine meatballs. They recipe has been a jumping off point for many other versions since the first time we had them, probably in the 1970s. You can add grated veggies – bits of carrots or spinach or even corn. But the basic recipe is so good – perhaps it is my favorite. Please read this recipe through to make sure you get it all in mind.
Ingredients:
You can do this all in ONE BOWL.
1 one inch slice of bread soaked in milk until it falls apart. The bread should be somewhat squeezed out, before you add the other ingredients.
1/4 cup or so minced onions or leeks, sautéed in 1 tablespoon better.
3 tablespoons chopped parsley
2 eggs, beaten
a pinch of nutmeg
salt and pepper
1 and 1/2 to 2 pounds of minced meat, either pork, or beef, or mixed.
(Some mushrooms, cooked and ready to be added to the gravy if you like that idea.)
We make smallish balls and drop them in flour to coat them. It makes them a little crispy when you cook them. You can also turn these into very delicious hamburger sized meatballs if you don’t have time to make small ones.
Cook the meatballs in a skillet with half butter and half oil. When all the meatballs are finished cooking, you can use all the crispies and drippings in the skillet to make a gravy.
FOR THE GRAVY:
t rounded tablespoon of flour
1 container sour cream plus milk if needed to make it more fluid
Some pre-cooked mushrooms. I like to have shitake and white mushrooms mixed, already cooked so you can just put them directly into the gravy.
Once all the meatballs are cooked and in a bowl, add some flour – 1 tablespoon or so – to the skillet and mix in with the leftover oil. Add more if you need to. Add a container of sour cream to the butter-flour mixture and then once it is all mixed in, return it to the stove, and heat it to boiling. Add milk if needed. We like to add mushrooms to this gravy.