makes
40
prep
20 minutes
cook
40 minutes
difficulty
Easy
makes
40
serves
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp thyme leaves, chopped
- 350 g minced pork
- 350 g minced beef
- 1 egg, lightly beaten
- 3 tbsp (¼ cup) fresh breadcrumbs
- chopped dill, to serve
Sour cream sauce
- 100 g sour cream
- 1 small onion, halved
- 4 black peppercorns
- 60 ml (¼ cup) beef stock
Instructions
To make sauce, heat sour cream, onion and peppercorns in a pan over medium heat for 4 minutes or until simmering. Add stock, return to a simmer and cook for a further 4 minutes or until slightly reduced. Strain through a fine sieve, discarding solids. Season with salt and pepper. Set aside and keep warm.
Heat oil in a frying pan over medium heat. Add onion, garlic and thyme, and cook for 4 minutes or until light golden. Allow to cool, then combine with minced meat, egg and breadcrumbs in a bowl. Season. Using damp hands, roll 3 tsp mixture into balls. Place balls on an oven tray lined with baking paper.
Heat a large frying pan over medium heat. Cook meatballs, in 4 batches, shaking pan to evenly brown meatballs, for 6 minutes or until golden brown and cooked through. Scatter with dill and serve with the warm sour cream sauce. Serve with .
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
