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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 large celery stalk, chopped |
2 garlic cloves, minced |
3 teaspoons kosher salt |
1 teaspoon ground allspice |
3/4 teaspoon ground nutmeg |
2 eggs |
1/2 cup milk |
1 cup dry bread crumbs |
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb) |
1 tablespoon olive oil |
1/4 cup all-purpose flour |
1 teaspoon sugar |
black pepper |
1 3/4 cups light cream |
1 cup water |
Directions:
1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic, and cook until the vegetables are tender but not browned, about 10 minutes. Add 2 teaspoons salt, allspice, and nutmeg. Remove from heat.
2. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Shape into 1-inch balls. Sauté over medium-high heat, in tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides. Pour off all but 2 tablespoons of the fat. Whisk in flour, 1 teaspoon salt, sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in light cream and water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute. Return the meatballs to the skillet and simmer over low heat for 20 minutes.
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