sketch of Bob above the Polish Meatballs recipe.

POLISH MEATBALLS IN WHITE SAUCE (Barbara Conti’s)

1 lb. ground veal
3/4 c. fresh white breadcrumbs
1 egg, beaten
1 t. dried marjoram
salt and freshly ground pepper to taste
2 1/2 c. chicken stock

Mix veal, breadcrumbs, egg, marjoram, salt and pepper til thoroughly combined. Wet hands and shape the mixture into 16 meatballs the size of large plums. Heat the chicken stock in a sauce pan til just simmering. Add meatballs, cover and simmer for 25 minutes. Drain reserving the stock. Set aside and cover.

WHITE SAUCE RECIPE:

2 T. butter
2 T. flour
1 c. reserved chicken stock
4 T. sweet cream
salt and white pepper to taste

Heat butter, blend in flour and stir til smooth. Bring to the boil and cook, stirring constantly, for 3 minutes. Add cream and seasonings and heat through. Add 1/2 c. chopped, cooked mushrooms to each cup of white sauce. Serve over meatballs.

Polish Meatballs In White Sauce recipe is published in our March, 2012 Menu Minder, Issue #341.