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Categories:
meatballs breadcrumbs unsalted butter white onion garlic ground allspice kosher salt fresh ground white pepper milk Worcestershire sauce lean ground beef ground lean pork egg vegetable oil gravy unsalted butter flour beef broth Worcestershire sauce heavy cream kosher salt fresh ground black pepper parsley
Viewed: 100 - Published at: 6 years agoIngredients
- Meatballs
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1/3 cup minced white onion
- 2 garlic cloves, minced
- 1/4 teaspoon ground allspice
- kosher salt
- fresh ground white pepper
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 3/4 lb lean ground beef
- 1/2 lb ground lean pork
- 1 large egg, plus one egg white, beaten
- vegetable oil (for brushing)
- Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy cream
- kosher salt
- fresh ground black pepper
- 2 tablespoons chopped fresh parsley
- ligonberry jam (Swedish style of serving)
Method
- Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoons white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a baking sheet with vegetable oil. Roll the meat into 1" balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least one hour.
- Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.
- Make the gravy: Melt the butter in a large skillet over a medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley. Serve with Ligonberry ja, if desired.
