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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 24 |
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Serve these little German meatballs with German spicy mustard for dipping. Ingredients:
4tbs. butter; unsalted |
1/2lb. ground beef or veal |
1/4c. carrot, finely diced |
1/2c. onion, finely chopped |
salt and freshly ground black pepper to taste |
a grating of fresh nutmeg |
1tbs. fresh lemon juice |
2tbs. parsley, finely chopped |
5tbs. flour |
1c. beef broth |
1/2c dry breadcrumbs |
1 egg, beaten with 1tsp. water |
oil for deep frying |
Directions:
1. Heat 1tbs. butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender.
2. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside.
3. Heat the remaining 3tbs. of butter in a saucepan over moderate heat and stir in the flour to make a roux.
4. Cook this for 3 minutes, then add the beef broth. Continue heating, stirring constantly, until the sauce boils and becomes quite thick.
5. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least 2 hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inch in diameter, using your hands.
6. Roll the balls in the breadcrumbs, then in the egg and water mixture, then in the breadcrumbs again.
7. Fry a few at a time in a deep fryer with at least 2 inches of oil at 375 degrees until golden 3 minutes.
8. Drain on paper towels and serve immediately.....
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