Bitochki Recipes

BITOCHKI

Steps:

• Melt the butter in a large saute pan on medium heat, add onion and saute for 10-15 minutes or until carmelized; remove from heat; and save to roll the meatballs into this onion mixture during Step 6.
• Preheat oven to 400 degrees and line a RIMMED cookie sheet with foil (for easier clean up) .
• Cut the crusts off the bread and break into 1/2 inch pieces.
• Soak the bread in milk; squeeze so it is almost dry; and discard milk.
• Mix the beef and bread in a large bowl; add salt, pepper, parsley, tarragon, lemon juice, garlic, and egg; blend well.
• Shape into 1 inch sized balls; roll meatballs in caramelized onion.
• Mix bread crumbs and paprika on a dinner plate; roll the meat balls in the bread crumb mixture.
• Put meatballs onto cookie sheet; bake at 400 degrees for 12 minutes or until browned-CHECK after 6 minutes to see if they need turning. (If you are making pasta, start your pasta water).
• While the meatballs are browning, add butter to the saute pan you started with, when almost melted add in next 1/4 cup of onion; saute onion until SOFT. (You might need to add more butter).
• Add mushrooms; cook till soft-here you might want to add two tablespoons or more of water to keep things going.
• Add the wine, sour cream, and milk but do NOT let it boil.
• Stir in pepper and nutmeg.
• Taste test to see how much salt you want to add-I added 1/4 teaspoon.
• Add in spinach, if you want a bit of green vegetable; blend thoroughly.
• After meatballs brown, check to see if centers are done, if not remove with slotted spoon to an oven safe casserole dish; reduce oven temperature to 350 degrees and put casserole into oven to finish cooking.
• Top with sauce when cooked; flavor improves with standing.
• Serve with noodles or potatoes.