- 4
- 45 mins
- 85 mins
Ingredients
- 2 slices fresh white bread
- 1/4 cup milk
- 3 Tbsp. clarified butter, divided
- 1/2 cup finely chopped onion
- a pinch + 1 tsp. kosher salt
- 3/4 lb. ground chuck
- 3/4 lb. ground pork
- 2 large egg yolks
- 1/2 tsp. black pepper
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Preparation
Step 1
Preheat the oven to 200 degrees.
Tear the bread into pieces and place into a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 Tbsp. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture , ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg and onions. Blend on medium speed for 1 to 2 minutes.
Using a scale, weigh the meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until the sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.