Ukrainian Meatballs Zrazy with Horseradish Stuffing

by olga

Servings:

INGREDIENTS

FOR THE MEAT MIXTURE:

2/3 cup dry bread crumbs
1 cup or more milk
1/2 pound ground beef
1/2 pound ground veal
1/2 pound lean ground pork
1 small onion, grated
1 egg, slightly beaten
Salt and pepper


FOR THE HORSERADISH FILLING:

2 hard cooked egg yolks, sieved
1/3 cup freshly grated horseradish
2 tablespoons melted butter
2 tablespoons soft bread crumbs
1/4 teaspoon salt

FOR THE SAUCE:

3 or 4 tablespoons butter or other fat
1 tablespoon flour
1/2 cup soup stock or water
1/2 cup sour cream
Salt and pepper

INSTRUCTIONS

FOR THE MEAT MIXTURE: Put the bread crumbs into a deep bowl, add the milk, and let the mixture stand for a few minutes. Add the remaining ingredients. Mix thoroughly. Season the mixture to taste with salt and pepper. If a thicker mixture is desired, reduce the milk slightly.

FOR THE STUFFING, combine the egg yolks, horseradish, butter, bread crumbs, and salt. Mix these ingredients thoroughly. Shape the meat into balls about the size of golf balls and flatten them into patties. Place a small quantity of the stuffing on each patty, turn up the edges over the filling, seal, and shape into balls or egg-like ovals. Brown them in the hot butter or other fat. Remove to a baking dish.

Blend the flour with the fat in the pan, stir in the soup stock or water, and bring to a boil. Add the sour cream and season to taste. Pour the sauce over the meat. Cover and cook in a moderate oven 350°F for 30 minutes.

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Tagged: meatballs, ukrainian add tags

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