A blend of traditional spices give these meatballs an authentic taste. Serve as a main course with noodles, or make smaller meatballs and serve as hors d'oeuvres.
1-1/2 pounds lean ground beef
1/2 pound bulk sausage or ground veal
1/2 cup finely chopped yellow onion
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup milk
1 teaspoon salt
Freshly ground pepper to taste
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon dried dill weed
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 cup Beef Stock (see book) or canned beef broth
1/2 cup light sour cream
In a large bowl, mix meats and onion. Add eggs, bread crumbs, milk, and seasonings. Mix well with a large spoon or your hands. Cover and refrigerate for 1 hour for easier handling. In the meantime, preheat oven to 400 degrees F.
Shape meat mixture into 1-inch balls and arrange on a baking sheet with a rim. Bake until lightly browned, about 10 minutes. Transfer meatballs along with juices and beef stock to a 2-1/2-quart casserole dish lightly coated with cooking spray or oil.
Reduce oven temperature to 350 degrees F. Cover and bake meatballs until heated through, about 30 minutes. Stir in sour cream and bake, uncovered, until heated through once again, 10 minutes longer.
For an hors d'oeuvre, transfer meatballs to a chafing dish and serve with toothpicks.
The Big Book of Casseroles
250 Recipes for Serious Comfort Food
By Maryana Vollstedt
Chronicle Books, January 2000
Recipe reprinted by permission.
This page created September 2000
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