Friday, December 17, 2010

Mini Meatballs in Creamy Gravy

Servings: 3 dozen meatballs
Preparation Time: 30 minutes

2 cups fresh breadcrumbs
1 cup milk
1 large shallot, minced (about 1 tablespoon)
3 large eggs, beaten
½ teaspoon nutmeg
½ teaspoon allspice
1 pound lean ground beef
1 pound lean ground veal
¾ pound lean ground pork
Salt and freshly ground pepper
2 to 4 tablespoons butter
¼ to ½ cup flour

1 large yellow onion, diced (about 1 cup)
2 tablespoons flour
2 cups beef stock
1 cup whipping cream
2 tablespoons fresh parsley

Soak the breadcrumbs in the milk for 10 minutes in a bowl.

Mix in the shallot, eggs, nutmeg, and allspice.

Add all of the meat to the bowl. Use a hand held mixer to combine until fluffy. Season with salt and pepper.

Shape into 1-inch meatballs. Place onto a baking sheet. Refrigerate for 30 minutes.

Heat 2 tablespoons butter in a skillet over medium high heat.

Place ¼ cup flour in shallow bowl.

Roll each meatball into the flour mixture. Shake off the excess. Cook the meatballs in batches until just cooked through, about 5 minutes.

Remove the meatballs with a slotted spoon and drain on paper toweling. Repeat with remaining meat adding additional butter as needed.

Remove all but 1 tablespoon of oil from the pan.

Cook the onion in the pan until soft, about 3 minutes.

Stir the flour into the onion. Cook for 5 minutes.

Stir in the beef broth and cream. Reduce the heat to medium and stir until thickened, about 10 minutes.

Place the meatballs into the sauce. Sprinkle with fresh parsley and simmer for 2 to 5 minutes or until cooked through.

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