2 slices bread, preferably white bread, crusts removed
1/4 cup milk
1 tablespoons butter
1/2 cup finely chopped onion
1 pound ground beef
1/2 pound ground pork
2 large egg yolks
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
DIRECTIONS
Tear the bread into small pieces and put into a medium mixing bowl. Set aside.
Heat a small pan over medium heat and melt the butter. Add the onion and cook until the onion is tender, do not brown. Allow to cool.
In the bowl with the bread add yolks, salt, pepper, allspice and nutmeg. Using the back of a fork mash the ingredients together to make a paste.
Add the cooked onions, the ground beef and the ground pork to the bowl. Mix together until all incorporated.
Make 32 equal (1 ounce) portions. Wet your palms and roll the portions into small balls.
Melt the remaining butter in a 12 inch skillet. Brown half of the meatballs on all sides until cooked thoroughly (155 degrees F). Remove from pan and repeat with the remaining meatballs.
Add the flour to the pan make roux. Cook over low heat for about 2-3 minutes. Add the beef broth and bring to a boil, stirring constantly. Lower heat to medium and cook for 4 minutes.
Add the cream and stir together. Strain sauce if needed.
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