Ingredients
- 1/4 cup Fresh Breadcrumbs
- 1/4 cup Milk
- 1/2 pound Ground Pork
- 1/2 pound Ground Veal
- 1 medium Yellow Onion, peeled & grated
- 1 Egg, lightly beaten
- 1/2 tbsp Kosher Salt
- 1/2 tsp Ground Allspice
- Freshly Ground Black Pepper
- Butter for frying
- 1 cup Beef Broth
- 2 tbsp Flour + 2 tbsp Water
- 1 tbsp Soy Sauce
- Freshly Ground Black Pepper
- 3/4 cup Heavy Cream
Instructions
- Blitz fresh bread crumbs in a food processor to get them as fine as possible
- Soak the breadcrumbs and milk in a bowl for 5 minutes
- Add the soaked breadcrumbs, pork, veal, grated onions, egg, salt, allspice and pepper to a mixing bowl and thoroughly combine
- With wet hands, shape the mixture into tightly packed 1 tbsp sized balls
- Warm 2 tbsp of butter in a non-stick skillet over medium heat
- Working in batches, fry the meatballs until they are browned all over, then remove from skillet and set aside, adding butter between batches if necessary
- Add beef broth to the skillet and de-glaze the pan
- Warm a large sauce pan, large enough to hold all the meatballs, over medium heat and transfer the beef broth into it using a sieve
- Whisk the flour and water together in a small bowl then add it to the beef broth, stirring constantly until it comes to a gentle boil and begins to thicken
- Add soy sauce, freshly ground black pepper and heavy cream to the sauce pan, whisking well to combine
- When the sauce is warmed through, reduce the heat to medium-low, add all meatballs along with any reserved juices into the saucepan
- Cover and simmer for 10 minutes
- Serve with pureed mashed potatoes, lingonberry jam and a fresh vegetable side
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.