MEATBALLS
Ingrediants
500 g ground beef
50 - 75 ml dry breadcrumbs
150 - 200 ml cream
1 small egg
1 small onion
1 tsp salt
¼ tsp white pepper
1/8 tsp garam masala powder
for sauce:
Knead the mixture thoroughly by hand or beat it in a mixer for some time until it is smooth and firm. Form the mixture into small balls (Ø 2½ - 3 cm) with clean, moistened hands.
Melt some butter in a hot frying pan ,Add enough meatballs in the pan to cover half of its bottom surface at the most, and lower the heat to medium-high.
If your meatballs are firm enough, gently shake the pan so that the meatballs keep rolling around, acquiring a round shape as they brown evenly. However, if the meatballs are fairly soft, use a wooden spatula or cooking tongs or tweezers to gently turn them over, until they are lightly browned from all over and hold their round shape. Then continue cooking them by shaking the pan every now and then so that they roll around and brown evenly.
The meatballs will be further baked in oven mixed with sauce, so they do not have to be cooked through at this stage, unless you want to serve them without the sauce. Pour the meatballs in a deep oven casserole to wait while you prepare the sauce.
Preparing the cream sauce:
Bring the stock to the boil and keep it hot. Preferably use homemade stock. Pour the flour in a medium-hot, dry skillet. Using a wooden spatula, keep stirring the flour without a break until it turns golden brown in colour and starts to develop a nutty aroma This will take a few minutes. Make sure not to burn the flour.
Add the butter to the flour and mix quickly, so that it will be absorbed in the flour You may need some extra butter — all of the flour should be mixed with it. Immediately start pouring the boiling hot stock in the skillet a little at a time, stirring continually. You may not need to use all of the stock. Mix well, season with salt and pepper and strain the sauce to remove any possible lumps.
Clean the skillet, pour the sauce back in it and continue cooking on medium heat, stirring every now and then, until the sauce starts to thicken. Add some more stock if the sauce seems too thick to your taste.
Add some smetana to taste, stir, bring to the boil and pour the creamy sauce in the casserole on top of the meatballs. Mix gently, cover with lid and cook in oven at 200 °C until the meatballs are cooked through and the sauce has thickened. Remove the lid towards the end of cooking if the sauce seems too thin.
Serve the meatballs and their sauce eg with cooked potatoes or tomato salad .
Ingrediants
500 g ground beef
50 - 75 ml dry breadcrumbs
150 - 200 ml cream
1 small egg
1 small onion
1 tsp salt
¼ tsp white pepper
1/8 tsp garam masala powder
for sauce:
1½ tbsp flour
2 - 3 tbsp butter
about ½ l beef stock
50 - 100 ml Sour Cream
salt and pepper to taste
Mix the cream and the breadcrumbs and let the mixture stand for about half an hour, until the cream is absorbed in the breadcrumbs, making them thoroughly soft. Grate the onion extremely fine or puree it in a blender. Add the breadcrumbs, the egg, the pureed onion and the spices in the meat. 2 - 3 tbsp butter
about ½ l beef stock
50 - 100 ml Sour Cream
salt and pepper to taste
Knead the mixture thoroughly by hand or beat it in a mixer for some time until it is smooth and firm. Form the mixture into small balls (Ø 2½ - 3 cm) with clean, moistened hands.
Melt some butter in a hot frying pan ,Add enough meatballs in the pan to cover half of its bottom surface at the most, and lower the heat to medium-high.
If your meatballs are firm enough, gently shake the pan so that the meatballs keep rolling around, acquiring a round shape as they brown evenly. However, if the meatballs are fairly soft, use a wooden spatula or cooking tongs or tweezers to gently turn them over, until they are lightly browned from all over and hold their round shape. Then continue cooking them by shaking the pan every now and then so that they roll around and brown evenly.
The meatballs will be further baked in oven mixed with sauce, so they do not have to be cooked through at this stage, unless you want to serve them without the sauce. Pour the meatballs in a deep oven casserole to wait while you prepare the sauce.
Preparing the cream sauce:
Bring the stock to the boil and keep it hot. Preferably use homemade stock. Pour the flour in a medium-hot, dry skillet. Using a wooden spatula, keep stirring the flour without a break until it turns golden brown in colour and starts to develop a nutty aroma This will take a few minutes. Make sure not to burn the flour.
Add the butter to the flour and mix quickly, so that it will be absorbed in the flour You may need some extra butter — all of the flour should be mixed with it. Immediately start pouring the boiling hot stock in the skillet a little at a time, stirring continually. You may not need to use all of the stock. Mix well, season with salt and pepper and strain the sauce to remove any possible lumps.
Clean the skillet, pour the sauce back in it and continue cooking on medium heat, stirring every now and then, until the sauce starts to thicken. Add some more stock if the sauce seems too thick to your taste.
Add some smetana to taste, stir, bring to the boil and pour the creamy sauce in the casserole on top of the meatballs. Mix gently, cover with lid and cook in oven at 200 °C until the meatballs are cooked through and the sauce has thickened. Remove the lid towards the end of cooking if the sauce seems too thin.
Serve the meatballs and their sauce eg with cooked potatoes or tomato salad .
