How to make
Put the 2 kinds of mince in a bowl. Remove the crusts from the 2 old slices of bread, crumble the slices to bits in another bowl and pour the milk over them. Leave them to soak.
Chop the onion finely and braise it briefly in the olive oil until softened. Remove from the pan and leave it in a plate to cool.
Add the spices, egg, onion and softened bread to the mince. Knead it well with your hands and form small meatballs. Size is up to you - the smaller you make them the more of them you'll have.
Put a large pan on the stove, heat it and put the butter in it. Add the meatballs and braise them until golden, flipping them over on all sides. Remove to a plate with paper towels to drain off the oil.
In the same pan, without washing it, add the butter for the sauce, sprinkle with the flour and stir. Braise for 1 min. until the flour browns slightly, then pour in the broth.
Stir the liquid with a stirrer to obtain a homogeneous mixture without floury lumps. Put the meatballs in the sauce and let them cook for about 10 min. while stirring periodically.
Next, add the sour cream. Stir again for the sauce to take it in, season a bit with a little salt and black pepper if needed and sprinkle with parsley. Cook another 2-3 min. and remove from the stove.
Serve the meatballs with the sauce poured over them. It's a really delicious dish, highly recommended.
