Ingredients
Meatballs
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1 tablespoon, butter
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½ small onion, finely grated
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½ pound, ground beef
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½ pound, ground pork
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¾ teaspoon, salt
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½ teaspoon, ground nutmeg
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¼ teaspoon, ground allspice
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½ teaspoon, black pepper
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¼ cup, panko bread crumbs
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3 tablespoons, olive oil
Sauce
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3 tablespoons, butter
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¼ cup, all purpose flour
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3 cups, beef broth
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1 teaspoon, dijon mustard
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1 teaspoon, worcestershire sauce
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½ cup, sour cream
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Salt and pepper to taste
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Chopped fresh parsley
Directions
- In a small frying pan, add butter and onions and sautee for 2-3 minutes until softened and translucent. Remove from heat and allow to slightly cool.
- In a bowl, combine remaining ingredients for meatballs (except olive oil) along with cooled onions. Mix to combine.
- Line a baking sheet with parchment paper. Pinch off little bits of the meat mixture and shape into a bite sized balls.
- Heat olive oil in a large frying pan on medium high heat. Add meatballs ensuring not to crowd the pan, and cook for 2-3 minutes on each side until browned all over and cooked through to the middle.
- In a medium frying pan on medium heat, add butter for sauce. Allow to melt and then whisk in flour. Cook for 2-3 minutes to cook out raw taste of flour.
- Slowly whisk in beef broth little by little to ensure no lumps. Allow to come to the simmer to thicken.
- Once thickened add dijon, worcestershire, sour cream, and salt and pepper to taste. Whisk and cook until thickened, about 2 minutes.
- Add cooked meatballs to pan with sauce, and stir to coat and warm through. Remove from heat and garnish with a sprinkling of parsley.
