International Meatballs in Vodka
Yield
8 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
ground beef
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
cracker crumbs
|
* |
| ½ | pound |
pork
lean |
|
| ½ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
milk
|
|
| 3 | tablespoons |
bacon drippings
or butter |
*
|
| 3 | cups |
onions
thinly sliced |
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
beef stock
condensed |
|
| 1 | ounce |
vermouth
dry |
* |
| 1 | ounce |
vodka
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
ground beef
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
cracker crumbs
|
* |
| 226.8 | g |
pork
lean |
|
| 2.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
nutmeg
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
milk
|
|
| 45 | ml |
bacon drippings
or butter |
*
|
| 7.1E+2 | ml |
onions
thinly sliced |
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
beef stock
condensed |
|
| 28.9 | ml/g |
vermouth
dry |
* |
| 28.9 | ml/g |
vodka
|
Directions
Mix the first 9 ingredients together in a large bowl; cover and refrigerate for 1 hour.
Remove and shape into small meatballs. Heat drippings or butter in a skillet and cook meatballs and onions together over medium-low beat for about 15 minutes or until done.
Remove from pan.
Add sour cream to pan and stir in flour to thicken. Add beef bouillon and stir until blended.
Place meatballs and onions back in the pan, then stir in vermouth and vodka and heat through.
