makes 30 meatballs, 3 cups gravy.
Total time: 1 1/4 hrs.
3/4 Cup onion, grated
1/4 Cup half & half
2 Tbsp. cornstarch
1 1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
Add and Shape; Heat:
2 lbs. meatloaf mix
2 Tbsp. unsalted butter
1 Tbsp. olive oil
Preheat oven to 400F*; line a baking sheet with parchment paper.
Whisk onion,half & half,cornstarch,egg,salt and spices together in large bowl.
Add ground meats, blend to incorporate,
then scoop into thirty 1 1/2"- inch meatballs and place
on the prepared baking sheet.
Heat butter and oil in a nonstick skillet over medium.
Roll meatballs between your palms,then brown in the butter mixture
( in batches) about 2 minutes per side; 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.
Deglaze with; Stir in:
4 Cups beef broth, divided
1 Tbsp. beef base
3 Tbsp. all purpose flour
1 tsp. kitchen bouquet
salt and pepper to taste
Deglaze the skillet the meatballs were sautéed 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, braise 35 to 40 minutes
or until meatballs are cooked through.
Can be served over: Noodles, Rice, or Mashed Potatoes.