Ingredients:
Meatballs:
1 lb. ground pork
2 large eggs
handful fresh parsley, finely chopped
3 slices white bread
1/2 cup milk
1 medium white onion, chopped
2 cloves of garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. all spice
1 lb. ground beef
Gravy:
2-4 tbs. butter
4-6 tbs. canola oil or meatball drippings
1/2 cup flour
1 pkg. mushrooms, washed and sliced
2 cups beef broth
2 cups chicken broth
3/4 cup half and half
salt & pepper to taste
1 lb. ground beef
Gravy:
2-4 tbs. butter
4-6 tbs. canola oil or meatball drippings
1/2 cup flour
1 pkg. mushrooms, washed and sliced
2 cups beef broth
2 cups chicken broth
3/4 cup half and half
salt & pepper to taste
Dash of nutmeg
2 tbs. chopped parsley
2 tbs. chopped parsley
**Mushrooms are optional
Directions:
Tear bread into pieces place in small bowl and pour milk over bread. Toss to coat, and set aside. Chop onion and sauté in large skillet with 2 tbs. butter until translucent. Add minced garlic and cook just one minutes more. Place bread/milk, onion/garlic, 2 eggs, pork, parsley, salt & pepper in bowl of stand mixer (or you can mix by hand). Mix with batter attachment until very well combined and smooth. Then break the beef into small crumbles and add until evenly distributed. Roll into small balls and place in large roasting pan. Bake at 350 about 20-25 minutes. While baking prepare gravy. Add butter to large skillet and sauté mushrooms until completely cooked and starting to brown. Remove from pan and set aside. To same pan on medium heat add oil and flour. Will form a paste. Cook 2-3 minutes whisking constantly. Slowly add in both broths. Add half and half and continue to whisk and bring to boil. Cook at least five minutes until thickened. Add salt and pepper to taste. Stir in mushrooms and parsley. Remove meatballs from oven. Spoon into large stock pot. Pour gravy over meatballs. Place stock pot on med low heat and simmer for about 10 minutes. Serve over egg noodles or rice.
Directions:
Tear bread into pieces place in small bowl and pour milk over bread. Toss to coat, and set aside. Chop onion and sauté in large skillet with 2 tbs. butter until translucent. Add minced garlic and cook just one minutes more. Place bread/milk, onion/garlic, 2 eggs, pork, parsley, salt & pepper in bowl of stand mixer (or you can mix by hand). Mix with batter attachment until very well combined and smooth. Then break the beef into small crumbles and add until evenly distributed. Roll into small balls and place in large roasting pan. Bake at 350 about 20-25 minutes. While baking prepare gravy. Add butter to large skillet and sauté mushrooms until completely cooked and starting to brown. Remove from pan and set aside. To same pan on medium heat add oil and flour. Will form a paste. Cook 2-3 minutes whisking constantly. Slowly add in both broths. Add half and half and continue to whisk and bring to boil. Cook at least five minutes until thickened. Add salt and pepper to taste. Stir in mushrooms and parsley. Remove meatballs from oven. Spoon into large stock pot. Pour gravy over meatballs. Place stock pot on med low heat and simmer for about 10 minutes. Serve over egg noodles or rice.
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