- 3-4 tablespoons olive oil
- 1 small onion finely chopped
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper or dried chili flakes
- 2 tablespoons flour
- 2 cups chicken or beef broth (or water and bouillon cube)
- ½ cup sour cream
- ¼ cup finely chopped parsley to garnish
Instructions:
- In a large bowl, combine the ground beef, quick cooking oats, egg, salt, cayenne pepper, and oregano.
- Shape the mixture into 1-inch round meatballs (approximately 30 x 20g meatballs).
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the meatballs in two batches until they are well browned on all sides. Remove and set them aside on a plate lined with paper towels.
- In the same skillet, add 1-2 tablespoons of olive oil if necessary. Add the chopped onion, oregano, and cayenne pepper, and cook over medium-low heat until the onion is soft, about 5 minutes. Then, add the flour and cook for 1 minute.
- Remove the pan from the heat and gradually stir in the broth until the flour is fully blended and the mixture is smooth. Bring the sauce to a boil and simmer for 2 minutes until it thickens.
- Return the meatballs to the skillet, bring it back to a boil, and simmer for 15 minutes, stirring frequently, or until the meatballs are fully cooked.
- Just before serving, vigorously stir the sour cream in a small bowl until it becomes smooth. Remove the pan from the heat and gradually stir the sour cream into the meatball sauce (off the heat), then heat it until it’s piping hot.
- Serve immediately, preferably with pasta, and garnish with chopped parsley.
- In a large bowl, mix together the beef, oats, egg, salt, pepper, and oregano. Form the mixture into 1-inch round meatballs (about 30 x 20g meatballs).
- Heat 2 tablespoons of olive oil
- in a large skillet over medium-high heat. Cook the meatballs, in two batches, until well browned on all sides. Remove and set aside on a plate lined with paper towel. In the same skillet, add 1-2 tablespoons of olive oil (if necessary). Add the onion, oregano, and cayenne and cook over medium-low heat until the onion is soft, about 5 minutes. Add the flour.
- And cook 1 minute, then remove the pan from the heat and gradually stir in the broth until the flour is blended and smooth. Bring the sauce to the boil and simmer 2 minutes until thickened.
- Return the meatballs to the skillet. Bring back to the boil and simmer 15 minutes, stirring frequently, or until meatballs are cooked. Just before serving, vigorously stir the sour cream in a small bowl until smooth. Gradually stir in the sour cream into the meatball sauce (off the heat) and then heat until piping hot.
- Serve immediately. I usually serve mine with pasta. garnish with chopped parsley
