*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
TheLadyEve on
Recipe:
3 pounds ground beef (beef mince)
3 eggs
3/4 cup breadcrumbs (stale sourdough works great, as does panko)
1/3 cup whole milk mixed into these breadcrumbs
1 small onion grated
1/2 tsp allspice
1/2 tsp fresh ground nutmeg
1/4 tsp white pepper (or more if you prefer)
2.5 tsp salt
Let the breadcrumbs sit in the milk while you combine the meat with the spices. This makes a panade which helps give a tender texture to the meatballs. Mix the panade in along with the eggs and combine until uniform. Shape into meatballs and cook on a rack in the oven at 400F for about 20 minutes.
For the gravy:
50 g butter (so just shy of half a stick)
50 g flour
finely chopped onion (about 1/2 cup)
2 tsp horseradish mustard
2 cups beef stock
1 tbs Worcestershire
80ml (about 1/3 of a cup) heavy cream
Salt and pepper to taste
Sweat the onions in the butter. Stir in the flour and keep stirring to create a blonde roux. Whisk the mustard and Worcestershire into the stock. Whisk this mixture into the roux slowly until incorporated and gently cook until thickened. Adjust your seasoning. Stir in the cream. Finish your meatballs in the sauce!
2 Comments
**We’ve updated our rules, check out the update here:** [r/Food Rules update: 2025](https://www.reddit.com/r/food/comments/1oxa2fi/rfood_rules_update_2025/)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Recipe:
3 pounds ground beef (beef mince)
3 eggs
3/4 cup breadcrumbs (stale sourdough works great, as does panko)
1/3 cup whole milk mixed into these breadcrumbs
1 small onion grated
1/2 tsp allspice
1/2 tsp fresh ground nutmeg
1/4 tsp white pepper (or more if you prefer)
2.5 tsp salt
Let the breadcrumbs sit in the milk while you combine the meat with the spices. This makes a panade which helps give a tender texture to the meatballs. Mix the panade in along with the eggs and combine until uniform. Shape into meatballs and cook on a rack in the oven at 400F for about 20 minutes.
For the gravy:
50 g butter (so just shy of half a stick)
50 g flour
finely chopped onion (about 1/2 cup)
2 tsp horseradish mustard
2 cups beef stock
1 tbs Worcestershire
80ml (about 1/3 of a cup) heavy cream
Salt and pepper to taste
Sweat the onions in the butter. Stir in the flour and keep stirring to create a blonde roux. Whisk the mustard and Worcestershire into the stock. Whisk this mixture into the roux slowly until incorporated and gently cook until thickened. Adjust your seasoning. Stir in the cream. Finish your meatballs in the sauce!