MEATBALLS
1 pound ground beef
1/4 cup panko bread crumbs
1 tablespoon parsley chopped
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
¼ cup onion finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
1/4 cup panko bread crumbs
1 tablespoon parsley chopped
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
¼ cup onion finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
SAUCE
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth (Better Than Bouillon-1c sautéed onion broth, 1c roasted garlic broth)
1 cup heavy cream**
5 tbsp. butter
3 tbsp. flour
2 cups beef broth (Better Than Bouillon-1c sautéed onion broth, 1c roasted garlic broth)
1 cup heavy cream**
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
1 tsp. Dijon mustard
salt and pepper to taste
Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
Original recipe (in black) and picture from therecipecritic.com
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