Wednesday, August 22, 2007

Stroganoff Meatballs

This is really good for entertaining or taking to a party - you make
it, let it sit to combine flavors, then easily finish it with some
last minute heating and mixing.

Stroganoff meatballs (Level 1)

1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 large onion chopped
4 tablespoon almond meal
1 beaten egg
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoon olive oil
2 tablespoon tomato paste
1 cup beef stock
1 cup sour cream

Mix together 3 meats. Add onion, almond flour, egg, salt, pepper and
nutmeg, mixing in by hand.

Form into small balls and saute quickly in heated olive oil over
medium hi heat. Do not saute too many at one time or they will not
brown nicely.

When meatballs are all sauteed and browned, put them all in skillet
together and gradually add tomato paste and beef stock. Simmer for 15

Let stand for several hours or refrigerate overnight.

Just before serving, reheat on low - do not boil. Add sour cream,
stirring in with a wire whisk.