4-5 slices of bread, crusts removed, bread cut into pieces
2 eggs
1 pound ground pork
1 1/2 pounds ground beef
2 teaspoons kosher salt
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
2 teaspoons black pepper
Sauce-
6 Tbsp butter
1/3 cup flour
1 quart beef stock
1/2 to 3/4 cup sour cream
Salt
2 to 4 Tbsp of cranberry jelly, less or more to taste (optional)
Instructions
1. Melt the butter in a sauté pan on medium-high heat. Stir in the
grated onion and cook until translucent and softened, 3-4 minutes.
Set aside to cool. Place the pieces of bread in a large bowl and mix
with the milk. Let sit for 15 to 20 minutes for the bread to absorb
all of the milk. Once the bread has soaked up the milk put the
bread in a food processor and pulse until it has been completely
broken up. Return the pulverized milk soaked bread to the bowl.
2. Stir the cooled onions into the milk bread mixture. Add the eggs,
ground pork and beef, salt, pepper, nutmeg, and cardamom. Use
your (clean) hands to mix everything together until well combined.
Use your hands to form the meatballs about an inch-thick and place
them on a plate or sheet pan. This recipe should make between 40
and 50 meatballs.
3. Heat 6 Tbsp of butter in a large sauté pan on medium heat. When
the butter is melted and foamy, start adding some meatballs to the
pan. Working in batches as to not crowd the pan, slowly brown the
meatballs on all sides. Handle the meatballs gently so they do not
break apart as you turn them. Once the meatballs have browned on
all sides, remove them from the pan and set aside. You do not need
to cook the meatballs all the way through at this point, you only
need to brown them. You'll finish cooking the meatballs in the
sauce later. Once you have removed the meatballs from the pan,
keep the remaining butter in the pan. You'll use this butter to make
the sauce. You should have 6 Tbsp total of butter in the pan. If not
add more.
4. To make the sauce, first make the roux. Heat the butter in the
pan on medium heat. Slowly whisk in the flour. Stir until smooth.
Continue to stir, allowing the flour mixture to cook, several
minutes, until the roux is the color of coffee-with-cream. When the
roux has cooked to a lovely shade of light brown, slowly add the
stock to the roux, stirring as you add the stock. The stock will
sputter at first and the roux may seize up, but keep adding the
stock slowly and keep stirring. Eventually the sauce will loosen and
become silky. Return the meatballs to the pan with the sauce and
lower the heat to low. Cover the pot and cook on low heat for 10
minutes. You may need to work in batches. Stir in the sour cream.
Either stir the jelly into the sauce or serve it on the side.
Originally Submitted
2/25/2015
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