Lamb Meatballs In Sour Cream Sauce
|Ground lamb||1 1⁄2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Worcestershire||1 1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground beef chuck||1⁄2 Pound|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , slightly beaten|
|Bell peppers||2 , cut into strips (Red Or Green)|
In a bowl combine the lamb, beef, bread crumbs, salt, pepper, Worcestershire, and eggs.
Mix well and shape into balls about 1 1/2 to 2 inches in diameter.
Place balls in a single layer in a shallow baking pan.
Bake in a 500° oven for 8 to 10 minutes.
Meanwhile heat the butter in a frying pan; add pepper strips, onion, and water; and saute, stirring often, for about 15 minutes, or until vegetables are tender.
Add sour cream and stir until heated through€”do not boil.
Add the hot, cooked meatballs, including any juices, and stir just until well coated with the sauce.
Remove from heat.