These tasty meatballs can be served up for any occasion- no IKEA trip required
- Olive Oil
- 1 small Yellow Onion (minced)
- 2 Garlic Cloves (minced)
- Kosher Salt
- 2 cups Bread (very finely diced)
- 1/2 cup Milk
- Freshly Ground Black Pepper
- 1 pound Ground Chuck
- 1 pound Ground Pork
- 1/2 cup Panko Breadcrumbs
- 1 teaspoon Freshly Grated Nutmeg
- 3/4 teaspoon Allspice
- 2 large Eggs (slightly beaten)
- Nonstick Spray
- 3 tablespoons Unsalted Butter
- 1/3 cup Flour
- 3 cup Low-Sodium Beef Broth
- Worcestershire (to taste)
- 1/4 cup Sour Cream
- Preheat your oven to 400°F.
- Place a sauté pan over medium heat. When the pan is hot add the Olive Oil along with the Onions and Garlic with a pinch of Salt. Cook, stirring occasionally until the Onions are softened and starting to brown slightly. Pour in to a large mixing bowl and cool slightly.
- While the Onions are cooling, pour the Milk over the diced Bread to soak.
- After the Onions have cooled, add both Ground Meats, the Milk Soaked Bread (ring out first and discard liquid), the Panko, Nutmeg, Allspice and Eggs. Season with some Freshly Ground Black Pepper and about 1.5 teaspoons of Salt. Mix thoroughly then form in to mini meatballs using a small cookie scoop or by rounded tablespoon.
- Line a baking sheet with foil and spray lightly with Nonstick Cooking Spray. Place the meatballs on the foil lined baking sheet and bake for 20 minutes, until golden brown and mostly cooked through.
- In the meantime, make your gravy: Place a large sauté pan over medium-high heat and add the Butter. When the Butter had melted, whisk in the Flour. Slowly whisk in the Beef Stock, making sure to smooth out any lumps. Bring the liquid to a gentle boil then reduce it to a simmer, cooking for about 20 minutes, stirring occasionally. Season with Salt and Freshly Ground Black Pepper and a good amount of Worcestershire Sauce then whisk in the Sour Cream. Give it a taste here, adding more Worcestershire and Sour Cream to your liking.
- When your meatballs come out of the oven, add then to the gravy and let everything heat and reduce together for a minute or two.
- If serving as an appetizer, use toothpicks to pick them up.
- If serving as an entrée, make the meatballs larger and serve with Egg Noodles and Parsley.