- 30
Ingredients
- Brown Gravy:
- 3/4 cup onion, grated
- 1/4 cup half-and-half
- 2 T. cornstarch
- 1 egg
- 1 1/2 t. kosher salt
- 1/4 t. ground nutmeg
- 1/4 t. ground allspice
- 1/4 t. ground black pepper
- 2 Ib, meatloaf mix, see left (or equal parts of ground beef, pork, and veal)
- 2 T. unsalted butter
- 1 T. olive oil
- 4 cups beef broth, divided
- 1 tbs beef base
- 3 tbs flour
- 1 tsp Kitchen Bouquet
- Salt
- Pepper
Preparation
Step 1
Whisk together: onion, half and half, cornstarch, egg, kosher salt, nutmeg, allspice, black pepper.
Add meatloaf mix. Shape into 1 1/2 meatballs. Place on baking sheet.
Heat butter and oil in a nonstick skillet over medium heat. Take meatballs and brown in butter mixture, about 2 minutes per side. (Work in batches) Do not cook through. Carefully transfer meatballs to a Dutch oven, pour off fat from skillet and return it to the burner over medium heat. Prepare Brown Gravy.
Deglaze the skillet the meatballs were sauteed in with 3 1/2 cups broth, scraping brown bits from the bottom of the pan. Stir in beef base and bring to a boil over medium heat.
Meanwhile, whisk flour and Kitchen Bouquet in a cup with remaining 1/2 cup broth. Add this mixture to the simmering broth, stirring constantly. Cook 5 minutes, skimming if necessary, then season with salt and pepper. Pour gravy over meatballs, cover pot and braise 35-40 minutes or until meatballs are cooked through.