Krambambula Meatballs
Tender, flavorful meatballs infused with the warming spices of Krambambula liqueur, often served with a rich mushroom sauce.
🧂 Ingredients
- 500 g Ground pork
- 250 g Ground beef
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 large Egg
- 50 g Breadcrumbs
- 50 ml Krambambula liqueur
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil(for frying)
- 300 g Mushrooms(sliced (for sauce))
- 200 ml Sour cream(for sauce)
- 100 ml Broth(beef or vegetable, for sauce)
👨🍳 Instructions
- 1
In a large bowl, combine ground pork, ground beef, chopped onion, minced garlic, egg, breadcrumbs, Krambambula liqueur, salt, and pepper. Mix well until all ingredients are evenly distributed.
💡 Tip: Do not overmix, as this can make the meatballs tough. - 2
Form the mixture into small meatballs, about 1.5 inches in diameter.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides.
- 4
Remove meatballs from the skillet and set aside. In the same skillet, add sliced mushrooms and sauté until softened and browned.
- 5
Pour in the broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
- 6
Return the meatballs to the skillet. Stir in the sour cream, reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through and the sauce has thickened.
💡 Tip: Ensure the sauce doesn't boil after adding sour cream to prevent curdling.
💡 Pro Tips
- ✓For a richer flavor, use a good quality Krambambula liqueur.
- ✓Serve with mashed potatoes, buckwheat, or traditional Belarusian pancakes (bliny).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of tomato paste to the sauce for a different flavor profile.
- Incorporate finely chopped fresh dill or parsley into the meatball mixture.