Dinner tonight was meatballs, gravy, mash & veggies. Enjoy!!
Ingredients:
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
Method:
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
Method:
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.
Serves 3.
Recipe – Jane Hobbs
Prepared, tried and tested by: Gail Haselsteiner
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