Part of:
Fall Dinners
Ingredients:
- 2 slices white sandwich bread (, crusts removed, chopped into small cubes (Note 1))
- 1 onion (, small (brown, white or yellow))
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) (, or sub with more beef (Note 2))
- 1 egg
- 1/4 tsp ground nutmeg (, preferably freshly grated)
- 1/4 tsp All Spice powder ((Note 3))
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil
- 40g / 3 tbsp butter (, unsalted)
- 3 tbsp flour
- 2 cups beef broth/stock ((salt reduced), or sub with chicken)
- 1/2 cup heavy / thickened cream ((Note 4)) {
Instructions:
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.
- Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch.
- If there is lots of oil, pour off excess and discard. Lower heat to medium.
- Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
- While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
- When the liquid is simmering, add meatball and juices pooled on plate.
- Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
- Add cream, simmer for a further 2 minutes then remove from stove.
- Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!