Serves 4-5 Ingredients:
  • 1 cup fresh crustless bread crumbs
  • 1/4 teaspoon each nutmeg, allspice, cardamom
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 4 1/2 tablespoons butter, divided
  • 1/2 medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup milk
  • 2 large egg yolks
  • 3/4 pound 85% lean ground beef
  • 3/4 pound ground pork
  • 3 1/2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/3 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley, minced
Directions: Preheat oven to 400° Line a rimmed 18 by 13-inch baking sheet with aluminum foil, spray with non-stick cooking spray. Add bread crumbs, nutmeg, allspice, cardamom, salt and pepper to a large mixing bowl. Pour in milk and toss with a fork, let rest while sautéing onions. Melt 1 Tbsp butter in a 12-inch skillet over medium heat. Add onions and saute until softened and slightly golden brown, about 6 minutes, while adding garlic during the last 30 seconds. Add beef and pork to bread crumb mixture along with egg yolks and onion mixture. Gently toss mixture to evenly distribute ingredients. Shape mixture into 1 oz balls. Transfer to the prepared baking sheet spacing evenly apart. Bake in preheated oven until cooked through, about 18 – 22 minutes. Meanwhile in the same skillet used to sauté onions, melt the remaining butter over medium-heat. Add flour and cook and whisk until golden brown, about 2 – 3 minutes. While whisking, slowly pour in broth and cream. Add in Worcestershire sauce and season with salt and pepper to taste. Bring to a simmer over medium-high heat while whisking constantly. Reduce to low heat and simmer until thickened, about 3-4 minutes. Add meatballs to warm sauce and toss, sprinkle with parsley. Serve warm with egg noodles or mashed potatoes if desired.