Sunday, March 30, 2008
Balkan Meatballs from OAMC by Wilson & Lagerborg
1 egg
1/4 cup Milk
1/3 cup crushed seasoned croutons
3/4 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pound lean ground beef
1/2 pound ground turkey
1 tablespoon minced onion

1 8-ounce package wide egg noodles

White Sauce

2 tablespoons margarine
1/4 cup all-purpose flour
2 cups milk
parsley for garnish

In a medium-size mixing bowl, beat egg with milk. Mix in the crushed croutons, salt, sugar, and spices. Add ground beef, ground turkey, and onion; mix thoroughly. Preheat oven to broil and/or 550 degrees F. shape meat mixture into meatballs the size of walnuts. Place meatballs on a rimmed cookie sheet; broil until lightly browned, about 5 minutes. Cool; put meatballs in a 1-gallon bag, and freeze them.

To prepare for serving,, thaw meatballs. Cook noodles according to package directions. At the same time, make White Sauce in a large skillet. melt margarine over low heat. Add flour, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute until thick and smooth.

Add meatballs to sauce. Bring to a boil; reduce heat. Cover pan, simmer 15 minutes, stirring occasionally. Serve meatballs and sauce over wide egg noodles. Chop parsley, sprinkle over top.

Makes 4 servings.

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posted by SuperCoolMom at 10:10 PM | Permalink |


1 Comments:


  • At August 13, 2020 at 1:14 PM, Anonymous CrazyOldNana

    I've been making this Balkan meatball recipe as MEATLOAF! for about as long as the OAMC has been out. Once I tasted these meatballs, I knew they'd also be the perfect meatloaf for my husband who doesn't like the typical ketchup-topped recipes. It is just as delicious as a meatloaf as it is meatballs! I don't make any changes to the recipe and it turns out perfectly every time. Savory and delicious! My husband does request that I keep it in the oven an extra little bit, because he likes the edges to be crispy. Thanks for posting this recipe! I lent my book and haven't gotten it back. Couldn't remember exactly how much of each spice I was supposed to use. You'd think after all these years, I'd remember!