|
| |
|
| What You Need: |
|
|
|
3 tablespoons butter
2 pound minced pork shoulder
2 shallots, chopped
1½ quart fresh breadcrumbs (6 cups)
Flour
1/3 cup drained cocktail onions
1 cup milk
¾ cup white wine
1¾ cups canned beef broth
3 eggs, slightly beaten
3½ teaspoons salt
1 teaspoon dried oregano
1¼ teaspoons pepper
¼ teaspoon paprika
¾ teaspoon grated nutmeg
Chopped parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Melt 1 tablespoon butter in a large frying pan and saute the shallots till golden; set aside. Put the breadcrumbs in a large bowl and soften with the milk, 6 tablespoons white wine and the eggs.
|
2. Then add the sauteed shallots, 3 teaspoons salt, 1 teaspoon pepper, ½ teaspoon nutmeg and the minced pork; stir till well blended. Shape into about 20 balls; and roll in ½ cup flour till well coated.
|
3. Heat 2 tablespoons butter in the same frying pan over a medium heat and brown half of the meat balls well on all sides. Remove from the pan and set aside. Brown the remaining meat balls then return the first lot to the pan.
|
4. Add the cocktail onions, beef broth and remaining white wine. Sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon grated nutmeg, the oregano and paprika.
|
5. Cover and simmer for 30 minutes, then add 2 tablespoons flour made into a smooth paste with 2 tablespoons cold water; cook, stirring till thickened.
|
6. Serve on a heated platter, with boiled potatoes sprinkled with parsley.
|
|
|
|
|
|
|
|
