Russian Meat Balls
Yield
6 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | pound |
ground veal
|
* |
| ½ | cup |
onions
chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 | x |
black pepper
ground |
*
|
| 2 | cups |
sour cream
|
|
| ½ | pound |
mushrooms
sauted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 453.6 | g |
ground veal
|
* |
| 118 | ml |
onions
chopped |
|
| 1E+1 | ml |
salt
|
|
| 1 | x |
black pepper
ground |
*
|
| 473 | ml |
sour cream
|
|
| 226.8 | g |
mushrooms
sauted |
|
Directions
Cook onion in rendered kidney fat until wilted.
Mix beef, veal, onion, bread, salt and little pepper.
Knead well and chill. Wet hands and form mixture into balls the size of gold balls.
Roll in crumbs and fry in butter or beef fat until brown all over.
Remove and keep warm. Add sour cream and mushrooms to pan.
Heat. Pour sauce over meat.
