Balkan Meatballs
This is a simple recipe but with special seasoning my husband absolutely loves. I first served this when my kids were toddlers & they are preparing for college now! Aged recipe.
This is a simple recipe but with special seasoning my husband absolutely loves. I first served this when my kids were toddlers & they are preparing for college now! Aged recipe.
- 1 large egg
- 1 pound ground beef
- 3/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 cup milk
- 2 cups milk
- 1 small onion minced
- 2 tablespoon butter
- 1/4 cup flour
- 1/4 teaspoon nutmeg ground
- 1/2 pound ground turkey
- -- white sauce --
- 1/3 cup croutons seasoned
- 3/4 teaspoon sugar
- 1/4 teaspoon allspice ground
- 8 ounce noodle
- 1/2 ounce parsley for garnish
- Carbohydrate 58.3735484102795 g
- Cholesterol 318.7030813125 mg
- Fat 68.7521469393112 g
- Fiber 1.98248865051477 g
- Protein 60.8188333124671 g
- Saturated Fat 27.0472509522032 g
- Serving Size 1 1 Serving (446g)
- Sodium 412.431638775333 mg
- Sugar 56.3910597597647 g
- Trans Fat 15.9784465052344 g
- Calories 1111 calories
Step-by-step
- In a medium size mixing bowl, beat egg with milk.
- Mix in the crushed broutons, salt, sugar, and spices.
- Add ground beef, turkey and onion. Mix thoroughly.
- Preheat oven to broil.
- Shape meat into meatballs the size of walnuts.
- Place meatballs on a rimmed cookie sheet; broil until lightly browned, about 5 minutes.
- Cool
- Put meatballs in 1 - gallon freezer bag and freeze.
- To prepare for serving. Thaw meatballs.
- Cook noodles according to package directions.
- At the same time prepare white sauce in a large skillet.
- Melt butter over low heat.
- Add flour stirring constantly until mixture is smooth and bubbly.
- Gradually stir in milk.
- Heat to boiling over medium heat stirring constantly.
- Boil and stir one minute until smooth and thick.
- Add meatballs to sauce.
- Bring to a boil; reduce heat.
- Cover pan; simmer 15 minutes, stirring occasionally.
- Serve meatballs and sauce over wide egg noodles.
- Chop parsley and serve over top
The Binding Power of Bread and Dairy
Crushed seasoned croutons combined with milk create a traditional panade that prevents ground meats from tightening into dense spheres during cooking. Combining ground beef and ground turkey introduces varying fat percentages that alter the final texture and richness of the protein. Swapping these meats changes the moisture retention, requiring careful attention to the browning phase.
Broiling for Speed and Structure
Shaping the mixture into walnut-sized portions ensures even heat penetration under the broiler. Placing the sheet pan on a rimmed baking tray catches rendering fats while exposing the surface to direct heat for roughly five minutes. Achieving a light brown crust before simmering locks in internal juices without overcooking the lean poultry component.
Simmering in the Velouté Base
Cooking the roux over low heat until bubbly eliminates the raw flour taste before introducing the dairy. Boiling the liquid for exactly one minute activates the starch networks required to properly thicken the white sauce. Simmering the browned meatballs in this sauce for fifteen minutes melds the spices into the dairy while tenderizing the meat completely.
