| |
| INGREDIENTS |
| 3/4 cup |
grated onion |
| 1/4 cup |
half and half |
| 2 tbsp |
cornstarch |
| 1 |
egg |
| 1 1/2 tsp |
kosher salt |
| 1/4 tsp |
nutmeg |
| 1/4 tsp |
allspice |
| 1/4 tsp |
black pepper |
| 2 lb |
meatloaf mix (ground veal, pork and beef) – found in grocery stores |
| 2 tbsp |
unsalted butter |
| 1 tbsp |
olive oil |
| 4 cups |
beef broth, divided |
| 1 tbsp |
beef base (in the soup aisle) |
| 1 tbsp |
flour |
| 1 tsp |
Kitchen Bouquet (found in the spice aisle) |
| 1/4 tsp |
salt and pepper to taste |
|
|
|
| RECIPE |
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
- Whisk together, onion, half and half, cornstarch, egg, salt and spices in large bowl.
- Add meatloaf mix to onion mix using your hands gently.
- Scoop onto prepared baking sheet into 30 1 - 1/2 inch balls.
- Heat butter in large nonstick skillet over medium heat.
- Roll the balls in your hands and sauté them in the butter (in batches).
- About 2 minutes per side - do not cook through.
- When each batch has browned, place in dutch oven using a slotted spoon to take fat of meatballs.
- When all the meatballs have been sauteéd and put into the dutch oven, pour off fat from skillet and return to burner over medium heat.
- Carefully pour 3 1/2 cups of beef broth into the skillet and scrape up any bits that are stuck to the bottom of the pan, stir in the beef base and bring to a slow boil over medium heat.
- Mix Kitchen Bouquet and flour together in small bowl with the remaining 1/2 cup beef broth.
- Add to the cornstarch mixture to the skillet and let simmer for 5 minutes while stirring constantly.
- Season with salt and pepper to taste and pour over meatballs in dutch oven.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
5 meatballs with 1/2 cup gravy
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
379 |
|
| Total Fat |
24 g |
|
| Sodium |
903 mg |
|
| Total Carbohydrates |
7 g |
|
| Fiber |
1 g |
|
| Protein |
32 g |
|
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|
