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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Nutmeg, allspice and cardamom lend to the traditional taste of these moist meatballs. The creamy sauce has a rich beef flavor with a touch or dill. Ingredients:
1/2 cup soft bread crumbs |
1 medium onion, chopped |
1 egg, lightly beaten |
2 tablespoons heavy whipping cream |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cardamom |
3/4 pound lean ground beef (90% lean) |
1/2 pound ground pork |
gravy: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup beef broth |
1/2 cup heavy whipping cream |
1/4 teaspoon dill weed |
1/4 cup minced fresh parsley, optional |
Directions:
1. In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 11-12 minutes or until a thermometer reads 160°; drain.
2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and dill; simmer for 1 minute. Place meatballs in a serving dish; pour gravy over top. Garnish with parsley if desired. Yield: 4 servings.
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