Viennese Meatballs

17/09/2014
Ефросия
fromЕфросияДжедай301
"Unlike all those cultured folks who go to Vienna for the opera, we plan on going over for the yummy meatballs."
Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings6
Cook
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Ingredients

  • meat - 17.5 oz (500 g), by choice
  • bacon - 2 oz (50 g)
  • onions - 1 head
  • bread - 1 slice
  • eggs - 1
  • salt
  • black pepper
  • parsley
  • for the sauce
  • butter - 3 tablespoons
  • flour - 2 tablespoons
  • milk - 1 cup
  • eggs - 3
  • tomato paste - 1 - 2 tablespoons
  • nutmeg
  • black pepper
  • for the mashed potatoes
  • potatoes - 17.5 oz (500 g) boiled
  • butter - 1 tablespoon
  • salt

Preparation

Grind the meat with the bacon, then add the chopped onion, egg, and slices of bread that have been soaked in a little water and then drained well. Season with the chopped parsley, salt and black pepper, then knead the mince well.

Heat oil on high heat and fry the shaped meatballs. Serve the meatballs with a sauce prepared by frying 2 tablespoons of flour in 2-3 tablespoons of butter. Be careful for it not to redden. Dilute gradually with some milk, add the tomato paste and let it boil for about 10 minutes. Remove from the heat, whisk 3 egg yolks and gradually add them to the sauce.

Season the sauce with black pepper and nutmeg. Serve the sauce and meatballs with a scoop of mashed potatoes, made from boiled potatoes, beaten with butter and salt.find similar recipes here

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