- ½ cup crumbled crackers
- 1 cup whole milk
- 1 large egg
- 1 pound ground beef (less than 15% fat)
- Salt
- Freshly ground black pepper
- Freshly ground white pepper
- 3 tablespoons unsalted butter
- 1 ½ pounds boiling potatoes, peeled and cubes
- 3 cups beef broth
- 1 teaspoon paprika
- 2 tablespoons finely chopped fresh parsley leaves
Soak crackers for 10 minutes in milk in a small bowl. Squeeze milk out of crackers. Place egg in a food processor and run for 15 seconds; add crackers, beef, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon white pepper, and process until pasty. Make 1-inch diameter meatballs. Set aside.
In a large skillet, melt butter over medium-high heat. Brown meatballs with potatoes until light golden on all sides, about 4 minutes. Pour in beef broth and season to taste with remaining salt, pepper, and paprika. Reduce heat to low, cover and cook about 30 minutes. Uncover, raise heat to medium and cook until potatoes are tender. Sprinkle with parsley five minutes before stew is done.
Serve immediately. Makes 4 to 5 servings.