![]() ![]() Heat 1 tablespoon of butter in a 11.5-inch non-stick skillet. Using a 2-ounce ice cream scoop, shape the veal mixture into meatballs- there should be about 36-40. Cover with plastic wrap and chill in the refrigerator for at least 1 hour. Add the salt, pepper, nutmeg, and allspice. In the bowl of a stand mixer fitted with the paddle attachment, combine the veal, potato, and onion beat on low speed. Add the red onion and sauté until soft, about 15 minutes. Melt 1 tablespoon of butter in a skillet over medium-low heat. Peel the potato, chop and press through the largest holes of a potato ricer. Drain and set aside until it is cool to the touch. ![]() Boil gently until a sharp knife easily pierces through the potato, about 25-30 minutes. Scrub potato, place in a medium pot, cover with cold water and bring to a boil. Kosher salt and freshly ground black pepper I think the only thing missing is a side of braised red cabbage-stay tuned for that recipe.ġ tablespoon unsalted butter, plus more for sautéingģ tablespoons unbleached all-purpose flourģ sprigs of fresh rosemary, tied with kitchen twine Serve them with a good Dijon mustard, Lingonberry preserves, and spätzle-it is a delicious dinner. The rosemary infused gravy pairs perfectly with the spices. If you don't need to thin sauce, save leftover broth in refrigerator in case you have any leftover meatballs, because chances are you will need to thin the sauce when reheating later.The meatballs are delicately spiced with a bit of nutmeg and allspice and then slowly baked until they are oh-so tender. (Tip: Sauce may be thinned by stirring in small amounts of leftover beef broth. Serve with meatballs and sauce only, or over pasta, rice or mashed potatoes. Heat sauce and meatballs on medium until meatballs are thoroughly heated and sauce has thickened to desired consistency (about 1-3 minutes). Add cream (or sour cream) and continue stirring until combined, then pour sauce into saucepan with meatballs. Continue whisking until sauce begins to thicken. Gradually add 3 cups of the beef stock, whisking constantly (save any leftover beef stock for thinning sauce later, if necessary). Whisk flour into the liquids in the skillet until it turns light brown in color (about 1 minute). Leave any remaining liquid in skillet.ĭecrease heat under skillet to low-medium, then add flour. After cooked, transfer to saucepan with other meatballs and recover. Melt the last 1 tablespoon of butter in the skillet, then cook remaining meatballs, repeating same procedure you used for the first batch. Cover the saucepan to help keep meatballs warm. Transfer cooked meatballs to a large saucepan, being careful to not break meatballs. Carefully place 1/2 of the meatballs into the skillet and cook on medium-high for about 7-10 minutes, moving skillet frequently or turning meatballs with tongs or spoon to ensure the meatballs cook evenly and retain a fairly round shape. Heat 1 tablespoon of butter in the skillet you used to sauté the onions. Shape meatballs into 1 1/2-inch balls (or 1-inch balls for appetizers). Mix again with hands until all ingredients are fully combined. Add sautéed onion, milk-soaked bread, egg, allspice, nutmeg, salt and pepper. Place ground beef and ground pork in a large mixing bowl and mix with your hands until combined. Melt 1 tablespoon of the butter in a large skillet, then add onions and sauté on medium-low heat until tender. Place bread pieces and milk in a small mixing bowl and stir briefly just to combine.
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