INGREDIENTS
1/2 cup (125 mL) breadcrumbs
T 1/4 + 1/3 t (140 mL) water
1 egg
1 small onion, grated
3/4 c. tsp (4 mL) salt
3/4 c. tsp (4 mL) ground black pepper
1/2 tsp. tsp (2 mL) ground allspice
1/4 tsp. tsp (1 mL) grated nutmeg
2 lb (1 kg) lean ground pork
1 c. to tab (15 mL) vegetable oil
6 t (1.5 L) sliced mushrooms
1 c. tsp (5 mL) dried dill
1 can (385 ml) evaporated milk 2%
1 cup (250 ml) of beef broth
3 c. to tab (45 mL) flour
1 c. to tab (15 mL) lemon juice
2 c. to tab (30 mL) chopped fresh parsley
PREPARATION
1. In a bowl, combine bread crumbs, 1/4 cup (60 ml) water, egg, onion, 1/2 tsp. tsp (2 mL) salt and pepper, allspice and nutmeg. Add ground pork and mix. Using about 1 c. to tab (15 ml) at a time, shape the preparation pork balls about 1 inch (2.5 cm) in diameter. Put the meatballs on a baking sheet lined with foil and bake in preheated oven at 375º F (190º C) for about 15 minutes or until pork is no longer pink inside. Put the pork meatballs in slow cooker.
2. Meanwhile, in a skillet, heat oil over medium-high heat. Add mushrooms, dill and remaining salt and pepper and cook, stirring, for about 10 minutes or until the mushrooms are browned and any liquid has evaporated. Put the mixture mushrooms in slow cooker. Add evaporated milk and broth. Cover and cook on low for 4 hours or until mixture boils.
3. In a bowl, mix the flour and the rest of the water. Stir in the flour mixture to the preparation of pellets in slow cooker. Cover and cook on high for 20 minutes or until the preparation is thickened.
4. Add the lemon juice and mix. Before serving, sprinkle with parsley.
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