250 g of ground pork
250 g of ground beef
1 pinch
2 eggs
1 finely chopped onion
1/2 teaspoon of anchovy paste (or 2 fillets well minced)
salt and black pepper to taste
1/2 teaspoon of parsley
For the sauce;
1/3 cup of all-purpose flour
1/4 cup of butter or margarine
2 cups of beef broth
2-3 tablespoons of green olives
1/4 cup of white wine
lemon juice from 1/2 lemon
salt and black pepper to taste
1 tablespoon of Worcestershire sauce
2 egg yolks
1/2 cup of sour cream
250 g of ground pork
250 g of ground beef
1 pinch
2 eggs
1 finely chopped onion
1/2 teaspoon of anchovy paste (or 2 fillets well minced)
salt and black pepper to taste
1/2 teaspoon of parsley
For the sauce;
1/3 cup of all-purpose flour
1/4 cup of butter or margarine
2 cups of beef broth
2-3 tablespoons of green olives
1/4 cup of white wine
lemon juice from 1/2 lemon
salt and black pepper to taste
1 tablespoon of Worcestershire sauce
2 egg yolks
1/2 cup of sour cream
Mix the ground pork well with the pinch left in the sauce and squeezed out well
Add the eggs and onion
Season with anchovy paste, salt, and black pepper to taste, and parsley
Make 12 meatballs
Put water and salt in a pot and let it come to a boil
Reduce the heat well, add the meatballs, and cook for 15 minutes without letting it boil, so they don't break apart
Let them sit in the water while you prepare the sauce
Melt the butter or margarine, add the flour, letting it lightly brown
Add the beef broth gradually, stirring constantly
Let it come to a boil and cook for another 5 minutes
Add the green olives and season the sauce with white wine, lemon juice, salt, black pepper, and Worcestershire sauce
Add the egg yolks to the sour cream and combine with the sauce
Heat it without boiling
Drain the meatballs and place them in the sauce
Serve immediately
Serves 4.
