Polish Meat Balls With Sour Cream

Serves: 8
Total Calories: 434


2 pounds ground beef
4 slices bread
2/3 cup milk
1 large onion, chopped
9 tablespoons margarine
2 eggs, separated
1 tablespoon dill weed
1/2 teaspoon tarragon
salt and pepper, to taste
flour, small amount
1/2 pound mushrooms, sliced
1 1/2 cups sour cream


Cut crusts off bread slices and in a small bowl saturate the bread in milk. Use a large skillet to sauté the onion in 3 tablespoons margarine until soft. In a large bowl combine the ground beef, lightly beaten egg yolks, bread mixture, onion, dill, tarragon, salt, and pepper. Beat the 2 egg whites until they hold soft peaks and fold into beef mixture.

Form small balls from beef mixture and sprinkle with flour. Brown meat balls in large skillet in 3 tablespoons margarine over medium heat. In another skillet sauté mushrooms in remaining margarine until browned. Add to meatballs and stir in sour cream coating the meatballs. Simmer the mixture, covered partially, over low heat for 30 minutes. Stir occasionally. Salt and pepper to taste.

Nutritional Facts:

Serves: 8
Total Calories: 434
Calories from Fat: 178

This Polish Meat Balls With Sour Cream recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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