(serves 8)
1 pound each: ground lamb, ground pork
4 tbsps butter
2 tbsps flour
4 cloves garlic, minced
1 white onion, minced
1 pound white mushrooms (or fancy if you like), chopped
1 cup white wine
2 cups beef stock
2 cups sour cream (or creme fraiche, or a mixture as I used)
1 tsp fresh thyme, chopped
salt and pepper
Mix your meats and form into 2-inch balls, or whatever size you like. Place on a plate and set aside.
In a large, heavy saucepan, melt the butter and add the flour. This is an ordinary roux, for thickening, so cook it but don’t burn it, until it’s golden and bubbling. Now add the garlic, onions and mushrooms and stir until they’re all mixed up in the roux. Add the white wine and stand back! Lower the heat and stir, then add the beef stock, and stir until thick. Add the sour cream, thyme, salt and pepper. Now gently drop the meatballs, in a close single layer, into the sauce. Cover lightly, turn down the heat and simmer for 25 minutes. You can stir and turn them occasionally.
Serve with buttered noodles and steamed carrots. Lovely.
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