Ingredients
For the Meatballs:
2 Slices of Rye Bread (cubed and then crumbled fine)
2 oz. 18 % Cream or Milk
12 oz. Ground Veal
12 oz. Ground Pork
1 Large Egg (raw)
1/2 medium yellow or white onion(diced fine)
1 tsp. Salt
1 tsp. Black Pepper
2 tsp. Smoked Paprika
½ tsp. Dry Mustard
¼ tsp. Dry Thyme
½ tsp. Dry Dill
1 tbsp. Worcestershire sauce3 tbsp
Freshly Grated Parmesan (optional)
For the Gravy:
3 tbsp. Butter
4 oz. Mushrooms (white or cremini – sliced)
3 tbsp. Flour
8 oz. Beef Stock or Bouillon
3 oz. Sour Cream
½ tsp. Dry Dill
1 tsp. Smoked Paprika
½ tsp. Dry Mustard
Salt and Pepper (to taste)
Preparation:
For The Meatballs
- Crumble the bread and place in a bowl
- Add the cream or milk to the bowl and soak the bread
- Break apart and mix the ground veal and pork in a large bowl
- Add the egg, onion, and soaked bread to the bowl and mix well
- Add the salt, pepper, and spices to the bowl and mix well
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes (makes it easy to form the balls)
- Pre-heat the oven to about 325 degrees
- Form the meat mixture into small balls (approx. 1 ½ “) and place in a rectangular casserole
- Place the casserole into the oven for about 15 / 20 minutes until lightly browned, turning every 5 minutes
- Drain the balls and set aside until the gravy is ready
For the Gravy
- Heat the butter in a large skillet until melted
- Add the mushrooms – stir until lightly browned
- Add the flour – stir in to form a roux
- Slowly add the bouillon to the roux, stirring until it thickens
- Add the salt, pepper and spices
- Add the meat balls and simmer for about 10 minutes
- Add the sour cream – stir until well blended
- Add salt and pepper to taste
- Serve on rice or noodles or mashed potatoes
- Sprinkle with grated Parmesan (optional)