This was a sparse meal. I should have made a noodle. I did have a vegetable, but it wasn’t worth sharing with you. You know, I only share the best.
Despite the minimalness of this picture and the meatballs, the flavor was so absolutely delicious and despite the fact that it looks like I didn’t have very much to eat, it was very rich and filled me up.
These meatballs weren’t exactly easy to make. They also weren’t exactly hard. But they definitely were time consuming. This is a dish when you want something yummy, but not for when you’re in a hurry!
1 onion, peeled and grated (through a cheese grater)
2 tbsp Brummel&Brown
2/3 cup skim milk
4 slices of bread, torn into pieces
1 lb ground pork
1 1/2 lb ground beef
2 tsp salt
1 tsp ground nutmeg
1 tsp ground allspice
2 tsp ground black pepper
6 tbsp Brummel&Brown
1/3 cup all-purpose flour
1 quart beef broth
3/4 cup sour cream
1. Saute the grated onion in the butter spread over medium heat until translucent. Remove from heat and let cool.
2. In a medium bowl soak the bread in the milk. Set aside for 20 minutes. After the 20 minutes pulverize the bread in a food processor and pour into a large bowl.
3. Add the onions to the bread. Add the rest of the meatball ingredients to the bowl and with clean hands, combine the ingredients into well combined. In 1 tablespoon portions, shape the meat mixture into meatballs with your hands. Set them aside as you go until all the meatballs are formed.
4. Heat the 6 tbsp of Brummel&Brown for sauce in a large saute pan over medium heat. Once melted, reduce the heat and add the meatballs. Brown the meatballs on all sides and remove from the skillet, without cooking all the way through.
5. Slowly whisk the flour into the butter you cooked the meatballs in. Let the flour cook until it is a coffee-with-cream color, mixing regularly.
6. In another pot, heat the beef broth until it simmers. Slowly add the beef stock to the flour a little at a time. Keep stirring, until it becomes loose and silky.
7. Add the meatballs to the sauce, turning the heat to low. Cover the pot and cook for 10 minutes.
8. Remove the meatballs and place in a serving dish. Add the sour cream to the sauce and mix well. Serve over the meatballs.
* serves 8