**Meatballs**
* 2 slices stale white bread, crusts removed, chopped into small cubes
* 1 small onion (grated)
* 10 oz minced ground beef
* 10 oz minced ground pork
* 1 egg
* 1/4 tsp ground Nutmeg
* 1/4 tsp ground All Spice
* 1/4 tsp ground Black Pepper
* 3/4 tsp Salt
* 1 Tbsp oil (for browning meatballs)
**Gravy**
* 3 Tbsp butter, unsalted
* 3 Tbsp flour
* 2 cups reduced sodium beef stock
* 1/2 cup heavy cream or sour cream
**Instructions**
* Grate onion using a standard box grater. Scrape onion and juices into bowl. Mix well – onion juice should make bread soggy, add a splash of milk if needed. Set aside to soak for 1 minute.
* Add remaining Meatball ingredients EXCEPT oil. Mix well. Add bread and combine.
* Using a tablespoon or small ice cream scoop, measure out a heaped tablespoon and dollop on work surface. Repeat with remaining mixture: 25-30 meatballs. Then roll into shape.
**Cooking**
* Heat 1 tbsp oil in a skillet over medium high heat. Cook in 2 batches so you don’t overcrowd the pan. Brown all over (but still raw inside) – about 3 minutes. Remove onto a plate as they are finished.
* Remove excess fat and discard. Lower heat to medium.
**Gravy**
* Add butter to skillet and melt. Add flour and stir in. Cook for about a minute.
* While whisking, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, whisking as you go.
* When the liquid is simmering, add meatball and juices to pan.
* 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 with mashed potatoes.
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**Ingredients**
**Meatballs**
* 2 slices stale white bread, crusts removed, chopped into small cubes
* 1 small onion (grated)
* 10 oz minced ground beef
* 10 oz minced ground pork
* 1 egg
* 1/4 tsp ground Nutmeg
* 1/4 tsp ground All Spice
* 1/4 tsp ground Black Pepper
* 3/4 tsp Salt
* 1 Tbsp oil (for browning meatballs)
**Gravy**
* 3 Tbsp butter, unsalted
* 3 Tbsp flour
* 2 cups reduced sodium beef stock
* 1/2 cup heavy cream or sour cream
**Instructions**
* Grate onion using a standard box grater. Scrape onion and juices into bowl. Mix well – onion juice should make bread soggy, add a splash of milk if needed. Set aside to soak for 1 minute.
* Add remaining Meatball ingredients EXCEPT oil. Mix well. Add bread and combine.
* Using a tablespoon or small ice cream scoop, measure out a heaped tablespoon and dollop on work surface. Repeat with remaining mixture: 25-30 meatballs. Then roll into shape.
**Cooking**
* Heat 1 tbsp oil in a skillet over medium high heat. Cook in 2 batches so you don’t overcrowd the pan. Brown all over (but still raw inside) – about 3 minutes. Remove onto a plate as they are finished.
* Remove excess fat and discard. Lower heat to medium.
**Gravy**
* Add butter to skillet and melt. Add flour and stir in. Cook for about a minute.
* While whisking, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, whisking as you go.
* When the liquid is simmering, add meatball and juices to pan.
* 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 with mashed potatoes.