Keftaides Fricase (Meatballs Fricassee)

Course : Greek
Serves: 6
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1 cup white bread -- crusts trimmed
2 pounds lean ground beef
3 tablespoons onion -- chopped
1 tablespoon parsley -- chopped
1 tablespoon mint -- chopped
2 large eggs -- separated
1 teaspoon salt and pepper to taste
2 tablespoons flour
2 tablespoons oil or butter for frying
-----the sauce-----
1/3 cup butter
3 bunches scallions -- white part only cleaned and chopped
1/2 cup white vinegar
2 cups hot water
1/2 cup cold milk
1 tablespoon cornstarch

Preparation / Directions:

Wet the bread with cold water and squeeze out the excess; mix well with the chopped meat. Add the onion, parsley, mint, egg whites, salt and pepper. Shape meatballs, flour lightly; fry in fat. TO MAKE SAUCE, brown the butter in a saucepan; add scallions; sauté until golden. Add vinegar and water, cook until only half the liquid remains. Beat egg yolks very thoroughly in bowl. In another bowl, mix cornstarch in milk, add this mixture to the egg yolks, then blend in some liquid from the pot, beating all the while. Pour egg mixture over meatballs, shaking pot gently until sauce thickens.

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