Recipe by AZPARZYCH
These are tasty meatballs that can be served as an appetizer or as a meal over rice or noodles. Cut recipe out of the Milwaukee Journal.
Top Review by breezermom
The taste of the meatballs is excellent. Loved the nutmeg and allspice. I'd never used a mixer to mix meatballs, so this was a first for me. I found the meatballs very fluid, and I was afraid they would fall apart in the skillet. But they kept their shape very well, and tasted wonderful. The gravy/sauce was a little "beef broth" tasting, so I added some nutmeg to it and also tossed in some fat free half and half. Served over noodles for a delicious meal. Made for Photo Tag. Thanks for sharing!!
- 73.94 ml butter, divided
- 14.79 ml minced onion
- 158.51 ml fresh breadcrumb
- 236.59 ml water
- 340.19 g lean ground beef
- 340.19 g ground lean pork
- 2 large egg yolks
- 4.92 ml salt
- 1.23 ml black pepper
- 1.23 ml grated nutmeg
- 1.23 ml ground allspice
- 29.58 ml flour
- 473.18 ml beef stock
Directions See How It's Made
- In a heavy skillet over medium-high heat, melt 1 Tbs butter.
- Add onions and saute, stirring often until soft, about 1-2 minutes.
- Remove from heat and set aside.
- In bowl of electric mixer combine bread crumbs and water; let stand until soft; about 1-2 minutes.
- Add reserved onions along with beef, pork, egg yolks, salt, pepper, nutmeg, and allspice.
- Beat on low speed until smooth.
- Turn mixer to high and beat until mixture is light in color and fluffy; about 10 minutes.
- Shape into 1-inch balls.
- In large skillet over medium heat, melt remaining 4 Tbs butter.
- Cook meatballs in batches of about 15 at a time until brown on all sides.
- Remove with slotted spoon and drain briefly on paper towel before removing to a warmed serving platter
- Cover to keep warm.
- When all meatballs are cooked, reduced heat to low and add flour to skillet.
- Cook, stirring until lightly browned.
- Slowly add beef stock
- Cook, whisking until gravy is thick and smooth.
- Strain if desired.
- Pour gravy over meatballs and serve hot.