Beef and Anchovy Meatballs with Soured Cream

Hi! It is time to start Monday with a nice meal. For today we have a delicious recipe, on the house, of course, followed from  Josceline Dimbleby’s “Marvellous Meals with Mince”, 1982. It is tried and tested so don’t worry. You can accompany it with a glass of red or white wine because it has red meat but also white meat. And for desert, may I suggest the fruit that blushes when you cook it? Ok, is that all? Thank you, it will be ready in 10-15 minutes. You can enjoy the wine in the meantime.

Beef and Anchovy Meatballs with Soured Cream

I have not counted them

Ingredients:

• 75 g/ 3 oz white bread (or brown) with crusts cut off
• milk
• 350 g/ 3/4 lb ground beef
• 50 g/ 1 3/4 oz can of anchovy fillets
• 2-3 cloves of garlic cloves
• a handful of  parsley,  chopped finely
• flour
• 1 tbsp/ 15 ml oil
• a good blob of butter
• 150 ml/ 5 fl oz carton of soured cream
• chopped parsley to garnish
• salt and black pepper

Method:

• Pull the bread apart roughly and pour over enough milk to soak it. Mash with a fork until pasty. Add the ground beef and drain in the oil from the can of anchovies. With a sharp knife, chop the anchovies and garlic together very finely. Mix into the meat with the parsley and season well with salt and black pepper. With wet hands, form the mixture into meatballs, each about the size of a walnut, and roll in flour.
• Heat the oil and butter in a large frying pan. Reduce  the heat to medium and fry the meatballs for about 6-8 minutes, turning them round all the time, until they  are a rich golden brown all over. Tansfer to a warm with a slotted spoon. Stir the soured cream with a fork and then spoon over the meatballs. You can use yoghurt for a light ans healthier choice. Sprinkle with parsley and serve.

Enjoy your meal!

Elena G