3 slices 1-inch thick good quality white bread, crusts trimmed
About 1 cup whole milk
2 pounds ground sirloin
1/4 cup chopped flat-leaf parsley
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 large egg plus 1 yolk, lightly beaten
For the Gravy- 4 tablespoons butter
3 tablespoons flour
3 cups beef stock
3 tablespoons Worcestershire sauce
1 egg yolk, lightly beaten
Instructions
Heat a saute pan over medium to medium-high heat; melt butter.
Add onions, celery and garlic; season with salt, pepper and thyme.
Cook to tender, 7-8 minutes. Deglaze with sherry or wine, let cool.
Soak bread in milk while veggies cool.
Place meat in a mixing bowl, season with salt and pepper.
Squeeze liquid out of bread and crumble the bread into the bowl.
Add cooked vegetables, parsley, Worcestershire, mustard and
eggs, combine to mix but do not overwork.
Place a piece of parchment on a baking sheet and roll meat into
18 balls. Spray them with cooking spray and roast about 15-18
minutes until lightly crispy and golden, and cooked through.
For the gravy, melt butter in saucepan over medium-high heat.
Whisk in flour, bring to a bubble, whisk in stock and
Worcestershire, season with black pepper and thicken. Temper
egg yolk by lightly beating a ladle of gravy into it then whisk into
sauce. Cool and store, and reheat over medium heat, adding a
little more stock if necessary to loosen.
Originally Submitted
3/25/2013
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