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Keftaides fricase (meatballs fricassee)
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| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Greek, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | MEATBALLS | | 1
| cup | White bread, crusts trimmed | | 2
| lbs | Lean ground beef | | 3
| tbsp | Onion, chopped | | 1
| tbsp | Parsley, chopped | | 1
| tbsp | Mint, chopped | | | 2 ea Eggs, separated | | | Salt & pepper to taste | | | Flour | | | Oil or butter for frying | | | THE SAUCE | | 1/3
| cup | Butter | | | 3 bn Scallions, white part only>> | | | Cleaned & chopped | | 1/2
| cup | White vinegar | | 2
| cup | Hot water | | 1/2
| cup | Cold milk | | 1
| tbsp | Cornstarch |
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Procedures:
| 1 | Wet the bread with cold water and squeeze out the excess; mix well with the chopped meat. | | 2 | Add the onion, parsley, mint, egg whites, salt & pepper. | | 3 | Shape meatballs, flour lightly; fry in fat. | | 4 | To make sauce, brown the butter in a saucepan; add scallions; saute until golden. | | 5 | Add vinegar and water, cook until only half the liquid remains. | | 6 | Beat egg yolks very thoroughly in bowl. | | 7 | In another bowl, mix cornstarch in milk, add this mixture to the egg yolks, then blend in some liquid from the pot, beating all the while. | | 8 | Pour egg mixture over meatballs, shaking pot gently until sauce thickens |
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