Meat Balls (Three portions)
These classic meatballs, adapted from a 1900 cookbook, offer a comforting and savory meal. The recipe features a blend of ground beef, breadcrumbs, and aromatic spices, all cooked to perfection. Served with a creamy egg sauce, these meatballs are a satisfying and flavorful dish, perfect for a weeknight dinner.
Ingredients
- 1 cup Ground beef
- 1/4 cup Bread crumbs
- 2 tablespoons Milk
- 1 yolk Egg yolk
- 1/4 teaspoon Salt
- 1/8 teaspoon Paprika
- 1 teaspoon Chopped parsley
- 1/4 teaspoon Onion salt
- 1/4 teaspoon Celery salt
- 3 tablespoons Bacon fat
- 3 tablespoons Butter
- 3 tablespoons Flour
- 1 1/2 cups Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 yolk Egg yolk
Instructions
- 1In a bowl, combine bread crumbs, milk, and egg yolk. Let it soak for 5 minutes. Add ground beef, salt, paprika, parsley, onion salt, and celery salt. Mix well to combine.
- 2Shape the mixture into flat cakes, about 1 inch thick and 2 1/2 inches in diameter. Heat bacon fat in a frying pan over medium heat. Add the meat cakes and cook for 7 minutes, turning to brown evenly.
- 3Melt butter in a saucepan. Stir in flour and slowly add milk, stirring constantly. Let it boil for about 2 minutes. Season with salt and pepper. Remove from heat and stir in the egg yolk.
- 4Serve the meatballs on a hot platter. Garnish with parsley and serve with the egg sauce.