Dinner tonight was meatballs, gravy, mash & veggies. Enjoy!!
750 g ground mince (beef/lamb/pork)
1 medium red onion grated
1 small carrot grated
1 large egg lightly whisked
2 tbsp plain yoghurt
2 tsp salt
1/2 tsp white pepper
1 tsp milled Black pepper
1 tsp nutmeg
1 tsp allspice
Grated zest of 1 med lemon
4 tbsp vegetable oil for frying meatballs
Mix all above ingredients until well combined.
Place in fridge for 20 mins to firm up.
Roll into small even sized balls and fry for 2 mins until brown, flip and fry the other side.
Remove to a dish to cook further later.
For the sauce
½ cup white wine
1½ cups chicken stock
Juice of 1/2 lemon
A few sprigs of fresh Dill
2 tbsp Dijon mustard
3/4 cup sour cream
Spoon away excess fat from frying pan.
Add wine and loosen the meat juices in pan then add stock and a few sprigs of dill and bring to simmering boil for 4 mins until liquid has reduced by a third.
Add lemon juice & mustard and whisk for 2 mins.
Return meatballs + any juices back to pan and cover with a lid, cook for 4 mins or until the meatballs are cooked right through.
Add sour cream and stir until sauce thickens and becomes glossy.
Add salt to taste and a crack of black pepper.
Recipe – Jane Hobbs
Prepared, tried and tested by: Gail Haselsteiner
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