Sour Cream Meatballs
Comments: Serve really hot.
4 tablespoons [60 g] butter 1/4 cup [60 mL] chopped onion 1 pound [454 g] ground beef 4 1/2 ounces [127.5 g] ground pork 1 egg 1 cup [250 mL] sour cream 1/2 cup [125 mL] white part of bread dices 1/8 teaspoon [0.5 mL] allspice 1/4 teaspoon [1 mL] pepper 3 cups [750 mL] water 1 tablespoon [15 mL] beef or chicken broth concentrate powder 2 tablespoons [17.5 g] flour Preheat oven to 350°F [180°C]. Melt 2 tablespoons [30 g] of the butter into a large frypan. Soften chopped onion stirring over low heat for 4 minutes. Remove from heat before adding ground beef and pork; mix. Into a bowl, mix together egg and 1/2 cup [125 mL] of the sour cream. Mix in bread dices stirring until well soaked. Mix ground meats mixture along with allspice and pepper, until well blended. Shape mixture into balls using 1 tablespoon [15 mL] mixture for each ball. Heat remaining butter in frypan; brown meatballs on all sides stirring. Transfer meatballs into a baking dish. Bring water and beef or chicken broth concentrate powder to a boil. Pour over meatballs. Cover and bake into preheated oven for 15 minutes. Remove meatballs from broth; set aside. Strain cooking broth into a casserole. Mix in flour and remaining sour cream. Pour in hot broth; bring to a boil, whippping. Add reserved meatballs; mix delicately until well coated. Cover and bake into preheated oven for 10 minutes more, until meatballs are really hot, before serving.