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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe came from the Potluck Cookbook. Ingredients:
4 tablespoons butter, divided |
1 cup minced onion |
1 lb lean ground beef |
1 lb ground veal |
1 lb ground pork |
1 cup breadcrumbs |
2 eggs, lightly beaten |
1 teaspoon salt, divided |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
3 tablespoons all-purpose flour |
1 1/4 cups milk |
1/4 cup half-and-half |
1 egg yolk |
Directions:
1. Melt 2 tbsp butter in large skillet over medium heat. Add onions. Cook and stir 8 to 10 minutes or until onions are ver soft. Remove from heat and set aside.
2. Combine veal, beef, pork, bread crumbs, beaten eggs, 1/2 tsp salt, pepper and nutmeg in large bowl. Add onions, mix well. Using 2 tbsp meat mixture per meatball, shape into 36 balls. Set aside.
3. Preheat oven to 200 degrees. Reheat skillet over medium heat. Add 1/4 to 1/2 of meatballs. Do not crowd skillet. Cook 8 minutes, shaking skillet to allow meatballs to roll and brown evenly. Reduce heat to medium low. Cook 15 minutes or until cooked through. Transfer to covered casserole dish and keep warm in oven. Repeat until all meatballs are cooked.
4. Wipe out skillet. Melt remaining 2 tbsp butter over medium heat. Whisk in flour, stir well. Combine milk, half and half, egg yolk and remaining 1/2 tsp salt in small bowl. Slowly mix flour mixture. Reduce heat to medium low. Cook and stir 3 minutes or until thickened. Remove dish from oven and pour sauce over meatballs.
5. Serve immediately.
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