Roquefort Meat Balls in Sour Cream

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Title: Roquefort Meat Balls in Sour Cream
Categories: Polkadot, Faylen, Beef, Ground meat, Cheese/eggs
Yield: 4 Servings

1 lb Lean ground beef
1/2 c Soft bread crumbs
1/3 c Crumbled roquefort cheese
2 tb Finely chopped onion
3/4 ts Salt
1/4 ts Ground black pepper
1 Egg
3 tb Milk or stock
1 tb Flour
1/4 c Flour
1/4 c Water
1/2 c Sour cream

Combine ground beef, bread crumbs, roquefort cheese, chopped onion,
salt, black pepper, egg, and milk or stock. Shape into 1 1/2 inch
balls and fry in shortening or salad oil until lightly browned.
Remove from pan and drain on paper towel. Stir flour into pan
drippings. Mix until smooth. Stir in water and cook until slightly
thickened. Stir in sour cream and cook only until hot; do not boil.
Add meat balls to gravy and cook over very low heat only until hot.
Serve at once over noodles or rice. Makes 4-5 servings. Source: Food
and Wines of France brochure (Note: Blue cheese works if you can't
find roquefort!)

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

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