Great as an appetizer! To make them a main course, just make the meatballs larger and increase cooking time.
4-6 servings
Ingredients:
2 slices white bread
1/4 cup milk
5 TB butter
1/2 cup onion, finely chopped
Kosher salt
3/4 pound ground pork
3/4 pound ground chuck
2 eggs
1/4 cup flour
3 cups beef broth (can be canned)
1/4 cup heavy cream
1 TB Worcestershire sauce
handful of chopped fresh parsley (optional)
Preparation:
Heat oven to 250 degrees
Tear the bread into pieces and soak the bread in the milk in a mixing bowl.
In a saute pan, heat 1 TB of the butter over medium heat. Saute the onion until soft and set aside.
In the bowl with the bread/milk mixture, add the onions, chuck, pork, eggs, 1 tsp salt, and fresh pepper and mix well. (you can use an electric mixer if you'd like).
Using your hands, shape the meat mixture into small one-inch balls (larger if you're making this a main course). For appetizers, you should have about 30 meatballs.
Heat the remaining 2 TB butter in the saute pan and saute the meatballs on all sides until golden brown, about 7-10 minutes (about 15-20 minutes if making this a main course).
Place the meatballs in an oven-proof dish and put into the warm oven.
In the same skillet, melt 2 TB butter. Sprinkle the flour onto the butter and whisk until lightly browned, about 1 minute. Gradually whisk in the beef stock and stir until thickened and smooth. Whisk in the cream and Worcestershire sauce, and warm through, then pour the sauce over the meatballs. Garnish with the parsley and serve warm. (Best served in a chafing dish if you have one).
4-6 servings
Ingredients:
2 slices white bread
1/4 cup milk
5 TB butter
1/2 cup onion, finely chopped
Kosher salt
3/4 pound ground pork
3/4 pound ground chuck
2 eggs
1/4 cup flour
3 cups beef broth (can be canned)
1/4 cup heavy cream
1 TB Worcestershire sauce
handful of chopped fresh parsley (optional)
Preparation:
Heat oven to 250 degrees
Tear the bread into pieces and soak the bread in the milk in a mixing bowl.
In a saute pan, heat 1 TB of the butter over medium heat. Saute the onion until soft and set aside.
In the bowl with the bread/milk mixture, add the onions, chuck, pork, eggs, 1 tsp salt, and fresh pepper and mix well. (you can use an electric mixer if you'd like).
Using your hands, shape the meat mixture into small one-inch balls (larger if you're making this a main course). For appetizers, you should have about 30 meatballs.
Heat the remaining 2 TB butter in the saute pan and saute the meatballs on all sides until golden brown, about 7-10 minutes (about 15-20 minutes if making this a main course).
Place the meatballs in an oven-proof dish and put into the warm oven.
In the same skillet, melt 2 TB butter. Sprinkle the flour onto the butter and whisk until lightly browned, about 1 minute. Gradually whisk in the beef stock and stir until thickened and smooth. Whisk in the cream and Worcestershire sauce, and warm through, then pour the sauce over the meatballs. Garnish with the parsley and serve warm. (Best served in a chafing dish if you have one).
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