Keftaides fricase (meatballs fricassee)

6 Servings

Ingredients

Quantity Ingredient
1 cup White bread, crusts trimmed
2 pounds Lean ground beef
3 tablespoons Onion, chopped
1 tablespoon Parsley, chopped
1 tablespoon Mint, chopped
2 Eggs, separated
Salt & pepper to taste
Flour
Oil or butter for frying
⅓ cup Butter
3 bunches Scallions, white part only>>
Cleaned & chopped
½ cup White vinegar
2 cups Hot water
½ cup Cold milk
1 tablespoon Cornstarch

Directions

MEATBALLS

THE SAUCE

Wet the bread with cold water and squeeze out the excess; mix well with the chopped meat. Add the onion, parsley, mint, egg whites, salt & pepper.

Shape meatballs, flour lightly; fry in fat.

TO MAKE SAUCE, brown the butter in a saucepan; add scallions; saute until golden. Add vinegar and water, cook until only half the liquid remains. Beat egg yolks very thoroughly in bowl. In another bowl, mix cornstarch in milk, add this mixture to the egg yolks, then blend in some liquid from the pot, beating all the while. Pour egg mixture over meatballs, shaking pot gently until sauce thickens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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