From Show 210N - Michigan Gape Vodka

Ingredients:

for the meatballs
1⁄ 2 cup day old aritsan bread, crusts removed and ground fine
1/4 cup heavy cream
1⁄ 2 pound ground beef chuck
1⁄ 2 pound lean ground pork
1/4 cup red onion, minced
2 tablespoons roasted garlic puree, see recipe
leaf parsley, minced
1 1/2 teaspoon sea salt, or to taste
1 teaspoon dry mustard, or to taste
1 whole egg, lightly beaten
1/4 cup unsalted "sweet" butter
for the vodka cream
3 tablespoons whole wheat flour
3 tablespoons unsalted "sweet" butter
2 cups beef broth
2 ounces grape vodka, preferably from michigan, or similar
1 cup sour cream
sea salt, to taste
black pepper, to taste

Directions:

For the meatballs …

Place bread crumbs in a large bowl. Add cream and 1⁄2 cup water. Mix and set aside to soften for 5 minutes. Add beef, pork, onions, roasted garlic puree, parsley, salt, and dry mustard. Mix well, then stir in egg and bread crumb mixture. Mix, taking care that all ingredients are thoroughly incorporated, then gently shape into 1" meatballs (loosely packed meatballs are more tender).

Melt butter in a large heavy bottomed skillet over medium high heat. Cook meatballs, in batches if necessary, turning frequently, until well browned and cooked through, about 8 minutes. Using a slotted spoon transfer meatballs to a bowl and reserve.  Discard the remaining cooking fat

For the vodka cream …

In the same pan melt the 3 tablespoons butter and stir in the 3 tablespoons of flour. Stir untl well blended and slightly toasted. Add beef broth and vodka, reduce over medium high heat to about 1/4 cup or until the mixture is thick about 5 - 10 minutes.  Season with the salt and pepper.

Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition. Return meatballs to sauce; cover pan and simmer gently 5 minutes.

Makes about 4 dozen meatballs.