Prep 30 mins
Cook 25 mins
A recipe found on FoodTV site and I am posting for ZWT6. It looks like it is with all the normal ingredients for the meatballs and was highly rated by over 160 reviewers.
- 2 slices fresh white bread
- 1⁄4 cup milk
- 3 tablespoons clarified butter, divided
- 1⁄2 cup finely chopped onion
- 1 pinch plus 1 teaspoon kosher salt
- 3⁄4 lb ground chuck
- 3⁄4 lb ground pork
- 2 large egg yolks
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 cup all-purpose flour
- 3 cups beef broth
- 1⁄4 cup heavy cream
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Excellent receipt. I have made this recipe countless times now. It is a favorite of our family and friends. Easy to make and so very, very good!
Delicious over egg noodles! I only wish I had some lingonberry jam to go with this. Guess it's off to IKEA. Thanks for posting!
This was a little time consuming, but worth the extra effort! The meatballs were moist and had a great flavor and the gravy went well with them. I would have liked the gravy to thicken up more and after about 15 minutes, the DH would wait no longer so I had to stop simmering...maybe I will add a little cornstarch slury next time. Served with buttered egg noddles and it was a mealt he whole family ate! Made for Newest Zaar.