Ingredients
- For the Meatballs:
- 2 slices white bread, without crust, torn into pieces
- 1/4 C milk
- 3/4 lb ground beef
- 3/4 lb ground pork
- 1 small red onion, grated or very finely chopped
- 1 egg
- 1/8 tsp ground allspice
- 1/4 tsp ground cardamom
- 1/8 tsp ground ginger
- Salt and freshly ground pepper
- Butter & vegetable oil for frying
- For the Gravy:
- 2 C beef stock
- 2 Tbs flour
- 1/4 C heavy cream
- Salt and pepper
- Fresh parsley for garnish
- Boiled Egg Noodles
Preparation
Step 1
Boil large pot of salted water and cook egg noodles.
In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil and then add the soaked bread. Mix thoroughly until smooth. Shape into small golfball sized meatballs (by dipping hands into cold water so the meat won't stick to your hands).
Heat butter and oil in a large skillet over medium-high heat. Add meatballs 8-10 at a time and gently brown on all sides. 5-7 minutes (place on a heated baking sheet in low temp. oven to keep warm).
To make gravy, deglaze the skillet with 1 C of stock and let simmer for 5 minutes. Strain gravy into clean saucepan and then add remaining 1 C of stock. In a small bowl, mix flour with 1/4 C cold water until smooth. Whisk into warm gravy and let simmer, whisking constantly bout 3-5 minutes. Add cream and season with salt and pepper.
Serve over Egg Noodles.