A fantastic dish. These meatballs are so deeply flavourful and tender! The whole family will be happy!
To get started:
Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.
Sautee onions over medium heat in 1 TBSP oil until tender and just beginning to brown.
Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.
Add cooked onion (cool it first,) eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low speed until well-combined.
Add the rest of the pork/beef mixture and gently mix it with a fork, remembering not to overwork the meat.
Shape the meatballs into the desired size. I shape mine in about 1.5-2 TBSP measure by volume, but you can definitely make yours bigger.
Heat about 1/3 cup of oil in a heavy bottom pot. Sear meatballs in a single layer in batches for about 3 minutes per side until nice golden brown. They do not need to be cooked through at this point. Remove them to a paper towel-lined plate.
Melt butter in a large pot over medium heat. Whisk flour and cook it for 3-4 minutes until the golden in colour. Slowly whisk in the stock and bring the mixture to simmer while whisking. Add Worcestershire, soy sauce, sugar and cream. Cook for 5-8 minutes until thickened. Season with salt, pepper and nutmeg to taste. Stir in meatballs and cook until cooked through. Serve with mashed potatoes and lingonberry jam (I often serve these with a good quality blueberry jam). Enjoy!
Ingredients
Directions
To get started:
Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.
Sautee onions over medium heat in 1 TBSP oil until tender and just beginning to brown.
Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.
Add cooked onion (cool it first,) eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low speed until well-combined.
Add the rest of the pork/beef mixture and gently mix it with a fork, remembering not to overwork the meat.
Shape the meatballs into the desired size. I shape mine in about 1.5-2 TBSP measure by volume, but you can definitely make yours bigger.
Heat about 1/3 cup of oil in a heavy bottom pot. Sear meatballs in a single layer in batches for about 3 minutes per side until nice golden brown. They do not need to be cooked through at this point. Remove them to a paper towel-lined plate.
Melt butter in a large pot over medium heat. Whisk flour and cook it for 3-4 minutes until the golden in colour. Slowly whisk in the stock and bring the mixture to simmer while whisking. Add Worcestershire, soy sauce, sugar and cream. Cook for 5-8 minutes until thickened. Season with salt, pepper and nutmeg to taste. Stir in meatballs and cook until cooked through. Serve with mashed potatoes and lingonberry jam (I often serve these with a good quality blueberry jam). Enjoy!
