DINNER MEATBALLS WITH SAUCE PICANTE
Middagsköttbullar i pikant sås
4 servings
1 lb ground meat, 50/50
2 eggs
1 teaspoon salt
black pepper
1 teaspoon mild paprika
cayenne
1 bunch parsley
2 slices white loaf bread
2/3 cup soured cream
1/3 cup water
2 tablespoons butter or margarine
1 small can tomato paste, approx 2½ oz
Beat the eggs and stir them into the ground meat together with spices, finely chopped parsley and the breadcrumbs, soaked in water. Add 2 to 3 tablespoons soured cream and work it in. Set aside for a while.
Enjoy!
Bella
Middagsköttbullar i pikant sås
4 servings
1 lb ground meat, 50/50
1 teaspoon salt
black pepper
1 teaspoon mild paprika
cayenne
1 bunch parsley
2 slices white loaf bread
2/3 cup soured cream
1/3 cup water
2 tablespoons butter or margarine
1 small can tomato paste, approx 2½ oz
Beat the eggs and stir them into the ground meat together with spices, finely chopped parsley and the breadcrumbs, soaked in water. Add 2 to 3 tablespoons soured cream and work it in. Set aside for a while.
Shape the meat into round balls and fry in
well-browned fat. Take them up and keep warm. Stir remaining soured cream with
tomato purée in the pan, add a few drops of water if needed and flavour to
taste.
Pour the sauce over the meatballs when serving with
rice, pasta or mashed potatoes plus a tossed salad.
Enjoy!
Bella
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