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Friday, February 22, 2008

Meatballs with White Sauce

My big problem is that husband likes fried meatballs, while I hate frying for both health and cleaning reasons, and I am not too crazy about meatballs either. This recipe is a decent compromise. Makes 5 servings of 2 meatballs each, and eats a lot of bread :).


For the meatballs:
1 lb (450 g) ground meat (mince)
1 egg
1 small onion, finely diced
1/4 teaspoon of each: salt and black pepper or other spices to taste

For the sauce:
1 egg
4 tablespoons flour
1/2 cup yogurt
1 bay leaf
lemon juice


Mix the products for the meatballs. Form into 10 balls.
Put the meatballs in a deep sauce pan and cover with water. Add bay leaf.
Bring water to a boil, reduce to simmer and cook until meatballs are no longer pink inside.
Remove from heat.

Beat egg, mix with yogurt and flour.
*Gradually* spoon about 1 cup of the hot broth from the meatballs into yogurt mixture. Stir continuously.
When the yogurt mixture and the meatball broth are at pretty much the same temperature, pour yogurt mix into saucepan.
Cook over medium heat stirring continuously for 2 more minutes or until the sauce is at desired density.
Season with lemon juice.
Remove bay leaf before serving.

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