Move over famous-big-box-store-that-sells-modern-affordable-furniture. We’ve got our own (better) version of this favorite dish.
- Makes 3 dozen
- Active time 30 minutes
- Total time 50 minutes
- 1 cup panko breadcrumbs
- 2 Tbsp. whole milk
- 1 lb. MOINK ground beef
- 1 lb. MOINK ground pork
- ½ tsp. ground nutmeg
- Pinch of ground allspice
- Salt and freshly ground pepper
- ½ cup minced onion
- 2 cloves garlic, minced
- 2 large eggs
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 3 cups beef broth
- 1 Tbsp. soy sauce
- 1 cup heavy cream
- 1 Tbsp. lemon juice
- Chopped fresh parsley (optional)
- Preheat the oven to 350°F. Combine the panko and milk until the breadcrumbs are softened. Set aside.
- Combine the ground beef, pork, nutmeg, allspice, 1 teaspoon each salt and pepper, onion, garlic, eggs, and softened breadcrumbs until the ingredients are well mixed. Shape the mixture into 3 dozen meatballs and place on a large rimmed baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until the meatballs are cooked through and browned.
- While the meatballs cook, make the sauce. Melt the butter in a large deep skillet over medium heat. Whisk in the flour. Cook 2 minutes or until foamy. Stir in the beef broth, soy sauce, and heavy cream. Cook, whisking frequently, 5 minutes or until the sauce is thickened. Stir in the lemon juice and season with salt and pepper to taste.
- Add the meatballs to the sauce and turn to coat. Sprinkle with parsley before serving, if desired.
Shape the meatballs and bake them ahead of time. Make the sauce about 1 hour before serving time, add the pre-cooked meatballs, and let them simmer until heated through. You can also keep them warm in a slow cooker.
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