Meat Balls In Red Wine
|Ground chuck||1 1⁄2 Pound|
|Steamed soy sprouts||1 Cup (16 tbs), ground|
|Garlic||1 Clove (5 gm), minced|
|Grated onion||3 Tablespoon|
|Dry mustard||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Soy sauce||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs) (For Dredging)|
|Bacon fat/Oil||2 Tablespoon|
|Strong coffee||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Beef bouillon||1⁄2 Cup (8 tbs)|
|Sour cream||1 Cup (16 tbs)|
Put first 11 ingredients in bowl and mix together, blending well.
Form into walnut sized balls.
Roll in flour.
Heat bacon fat in heavy pan to smoking.
Quickly saute meatballs in fat until brown on all sides.
Turn heat to low.
Add coffee wine and bouillon.
Cover and simmer for 30 minutes.
Mix flour with sour cream.
Stir into liquid in pan.
Cook uncovered for 5 minutes.