John Myers
Ingredients for 4 servings:
- 500 g minced lamb
- 3 liters of broth
- salt and pepper
- 4 eggs
- 1 lemon(s)
- 6 tbsp sugar
- 5 grains of allspice
- 2 bay leaves
- 2 tbsp mustard
- 4 tbsp breadcrumbs
- 1 onion(s)
- 1 cup sour cream
- Flour
Instructions
Working time approx. 25 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 25 minutes
First, heat the broth with the allspice berries and bay leaves. During this time, add the mustard, breadcrumbs, 2 eggs, the very finely chopped onion, some salt and pepper to the minced meat, and mix everything thoroughly. From this mixture, roll meatballs of any size. To prevent the mixture from sticking to your hands, moisten your hands frequently. When the broth is boiling, add the meatballs. Depending on their size, they need to simmer gently for 15-20 minutes. Then remove the meatballs from the pot and set them aside. Add the remaining ingredients, except for the flour, to the liquid, stirring vigorously. Season to taste, and mix some flour with a little cold water. Add this mixture to the sauce to thicken it slightly. Finally, remove the bay leaves and allspice berries, add the meatballs back in, and let the whole thing simmer for another minute. Boiled potatoes are the best accompaniment to this dish.
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