Horseradish Sauce

• Recently I posted kotlety mielone – meatballs with a mustard sauce.
• I was then inspired to make a similar dish but this time with horseradish sauce.
• Make your favourite meatballs – making them a bit smaller than usual.
• I used a beef and pork mixture for mine.
• You could also make pulpety – very small meatballs.

METHOD

• Make your smaller style meatballs 
• Keep warm – whilst you make the sauce.
• *
• Pre-warm the oven to GM 4 – 180°C.

INGREDIENTS – for sauce

• 500ml of chicken or vegetable stock
• 1 tablespoon of potato or corn flour
• 1-2 tablespoons of made horseradish sauce

METHOD – for sauce

• In a saucepan bring the stock to simmer.
• Mix the potato flour with a little cold water.
• Add this to the stock – stirring with a wooden spoon until it thickens.
• Stir in the made horseradish sauce.
• Heat together gently until it thickens.
• Adjust the thickness with water or stock  if necessary.

METHOD – Overall

• Put  a layer of meatballs in an oven proof dish.
• Pour the sauce over the meatballs.
• Cover with a lid or foil.
• Put the dish in the pre-heated oven for at least 30 minutes.
• *
• Serve with mashed potatoes, boiled rice, pearl barley or buckwheat.

• Served on Royal Doulton – Burgundy plate