Keftaides Fricase (Meatballs Fricassee)

Recipe Ingredients

		Meatballs
1 cup	237ml	White bread - crusts trimmed
2 lbs	908g / 32oz	Lean ground beef
3 tablespoons	45ml	Onion - chopped
1 tablespoon	15ml	Parsley - chopped
1 tablespoon	15ml	Mint - chopped
2		Eggs - separated
		Salt and pepper to taste
		Flour
		Oil or butter for frying
		The Sauce
1/3 cup	65g / 2.3oz	Butter
3		Scallions - white part only>>
		Cleaned and chopped
1/2 cup	118ml	White vinegar
2 cups	474ml	Hot water
1/2 cup	118ml	Cold milk
1 tablespoon	15ml	Cornstarch

Recipe Instructions

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 and 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.

Source:
Jeff Smith

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