Telyatina Bitochki - Veal Meat Balls
Categories: Meat, Beef, Ukrainian, Russian, Slavic, Ethnic, Main dish
Yield: 6 servings
2 lb Ground veal
1/2 c Chopped onion
1 ea Garlic clove minced
1/4 c Shortening
2 ea Bread slices
Salt & pepper to taste
Fine bread crumbs
Butter as needed
Sour Cream Sauce:
2 c Sour cream
1/2 lb Sliced mushrooms sauteed
Cook onion in shortening until wilted.
Soak brad slices in milk for 10 mins. then squeeze dry.
Mix beef, veal, onion, garlic, bread slices, salt & pepper.
Knead well & chill for 2-3 hrs.
Wet hands & select a heaping Tb of the mix & roll between palms into a ball about 1 1/2" in diameter.
Roll in crumbs & then fry in butter until brown all over.
Remove from heat but keep warm.
Add sour cream & mushrooms to pan.
Heat well then pour over meatballs.
ORIGIN: Dr. Marina Likanova, Kharkiv-Ukraine, circa 1997