FLEISCHBÄLLCHEN  mit  WODKA  DILL  SAUCE  

Meatballs in Vodka Dill Sauce

160 g white bread crumbs (bread crumbs)
200 ml whipped cream
700 g mixed minced meat
1 onion (chopped very fine)
1 large egg
1 / 4 tsp. nutmeg
1 tsp. salt
1 / 4 tsp. pepper
3 tbsp. oil
1 tbsp. flour
450 ml beef stock (cube)
1,5 tbsp. dill (chopped)
100 ml vodka
 

  Mix crumbs with 150 ml cream and allow to rest. Add meat, egg, onion, nutmeg, salt and pepper and mix and knead thoroughly. Form 3cm large balls and place them on a baking-paper lined plate. Cover and refrigerate 3-4 hours.
Heat oil in a frying pan and fry meat balls around until golden brown. Remove and set aside.
Stir flour into the pan and pour over the hot soup. Add rest of cream and bring to a boil while stirring. Add dill and 3 tablespoons of vodka. Add meatballs and simmer all 10 minutes more. Stir in remaining vodka and season with salt and pepper.		  
        Side dish: stewed cranberries, ribbon noodles
     
 

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