|2||eggs, lightly beaten|
|1 c||finely chopped onion|
|1 c||dry bread crumbs|
|1/2 tsp||each ground ginger, nutmeg and allspice|
|2 lb||extra-lean ground beef|
|1 lb||ground pork|
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|2 Tbsp||finely chopped onion|
|4 c||beef broth|
|1/2 c||heavy whipping cream|
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DirectionsIn a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs.Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside.For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened.
Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.