Baba Anna's Ukrainian Meatballs
Irene Schnabel
ingredients
- 2 1/2 - 3 lbs. ground meat, half pork, half beef*
- 1 1/2 cups soft rye bread crumbs
- 2-3 eggs
- 2 tbs. chopped fresh dill
- 1 1/2 tsp. salt
- 1/4 tsp pepper
- 1/2 cup milk
- 1 large onion, sliced
- 3 tbs. oil
- 2 cups beef, or vegetable broth
- 1/2 lbs. fresh mushrooms, sliced
- 1/2 cup sour cream, room temperature
- 1/4 cup chopped dill or parsley
- 1 bay leaf
directions
- 1
Saute onion in heated oil, in an extra large skillet. Remove from pan. Combine the meat, bread, milk, eggs, dill, salt, and pepper. Shape into 2-inch balls; saute/brown, on a least two side.
- 2
Drain excess fat. Add the broth, bay leaf, and onions. Lower the heat and cook slowly, covered, for 25 minutes; until meatballs are cooked.
- 3
Add the mushrooms, before the meatballs are done. Slowly add some broth to the sour cream, and stir. Add the dill or parsley. Add the mixture to the meatballs in the skillet. Don’t allow mixture to boil, or it will curdle.
- 4
If you don’t happen to have any dill, omit it; however, that is what gives the meatballs that Eastern European flavor.
- 5
*You can use all ground beef if you wish. However, the pork and beef combination gives the meatballs a better flavor.
Source: Baba Anna Turba
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