Thursday, January 30, 2020

Trader Vic's Bourbon Meat Balls in Sour Cream Sauce (1976)

  • 1 lb ground chuck
  • 1/2 lb ground veal
  • 4 tbspns grated onions
  • Finely chopped parsley
  • 1/2 tspn ground allspice
  • 1/2  tspn ground nutmeg
  • 1/2 cup fine soft bread crumbs
  • 1 egg, lightly beaten
  • 2 cups, sour cream
  • 1 tbspn butter
  • 3 tbspns Bourbon
  • 4 tspns Worcestershire sauce
  • Salt and freshly ground black pepper
Mix together lightly the:
  • chuck
  • veal
  • 2 tbspns of onions
  • 2 tbspns of parsley
  • 1-1/2 tspns of salt
  • 1/2 tspn of pepper
  • allspice
  • nutmeg
  • bread crumbs
  • egg
  • 3 tbspns of sour cream
Shape into balls no larger than 1-inch in diameter. Place well apart in a buttered shallow baking pan. Bake in a 500 degree over for about 6 minutes, just until browned and barely done; stir once. Pour off excess drippings. Loosen crisp brown drippings. 

In a large frying pan, saute remaining onions in butter until golden and tender. Reduce heat to low. Add Bourbon, and cook and stir until liquid almost disappears. Stir in remaining sour cream, the Worcestershire sauce, and loosened brown drippings from meat balls. Heat through.

Season sauce generously with salt and pepper. Fold in meat balls, and just heat through. Sprinkle with parsley. Makes 5 to 6 servings.

More "Lost" Trader Vic Recipes
Fried Tomato Gravy on Toast with Bacon (1976)
Buttered Roast Chicken with White Wine (1968)

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

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