Meat Balls, Russian Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 large loaf fresh bread
1 1/2 cps milk, approximate
1 lb beef, ground
1 lb pork, ground
1 lb veal, ground
1 tbps freshly cut dill
1 1/2 tsp salt
1/2 tsp pepper
1 tsp Kitchen Bouquet or Worcestershire sauce
1/4 cp water
3/4 cp bread crumbs
3 tbsp butter or margerine
1 1/2 cps commercial sour cream
1 - Remove crust from bread.
2 - Break bread, coarsely
3 - Moisten with milk and let stand until very soft.
4 - Combine meats, mixing thoroughly with the hands.
5 - Beat 2 eggs, lightly and work into meats.
6 - Add dill, salt, pepper, and Kitchen Bouquet or Worcestershire sauce to the softened bread and sombine with the meat mixture
7 - Form loose balls the size of a small orange.
8 - Beat the remaining 2 eggs, lightly.
9 - Mix with about 1/4 cp water.
10 - Dip meat balls into egg, then into crumbs.
11 - Saute in butter or margerine in a metal base casserole on moderate heat 10 minutes.
12 - Turn meat balls and brown 10 minutes longer.
13 - Start oven at moderate (375 degrees F.).
14 - When meat balls are lightly browned, pour sour cream over them.
15 - Cover casserole.
16 - Bake 45 minutes.
Makes 6 to 8 servings.
I keep extra copies of this recipe on file cards to fill the inevitable
requests. In winter I use dried dill.