4-6 Servings
1 ½ cups finely chopped purple onion
4 ½ Tbsp. unsalted butter
¾ lb ground chuck
¾ lb ground pork
1 ¾ tsp. Salt
½ tsp. Pepper
¼ tsp. Ground allspice
1 cup plain dry bread crumbs
½ cup milk
1 cup heavy cream
1 egg, lightly beaten
4 Tbsp. all-purpose flour
3 ½ cups beef stock or 2 (14ounce) cans low-sodium beef broth
¼ cup red currant jelly
⅛ tsp. Ground nutmeg
In a medium skillet over medium-high heat, saute 1 cup of the onions in 1 ½ tablespoons of the butter until soft and light golden brown, about 4 to 6 minutes. Set aside to cool. Add the onions to a medium mixing bowl along with the ground chuck, ground pork, 1 ½ teaspoon of the salt, ½ teaspoon of the pepper, the allspice and nutmeg.
In a small bowl combine the breadcrumbs with the milk and the ¼ cup of the cream and allow to sit until bread crumbs are soft, about 5 minutes. Add the bread crumb mixture and the egg to the meat mixture, and, using your hands, mix well to thoroughly combine. Using a tablespoon measure as a guide, scoop the meat mixture into small portions, each about 1 heaping tablespoon. Using lightly damp hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.
In a medium skillet heat ½ tablespoon of the remaining butter until foamy. Add one third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6-8 minutes. Using tongs or slotted spoon, transfer the meatballs to a dutch oven or other heavy large saucepan and repeat with the remaining meatballs, adding an additional ½ tablespoon of butter to the skillet before each addition.
Add the remaining 1 ½ tablespoons of butter and the remaining ½ cup of chopped purple onions to the skillet and cook until the onions are soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven and add the remaining ½ tsp salt, a pinch of black pepper, ¾ cup heavy cream and the currant jelly. Be careful when stirring, to not break up the meatballs. Bring the contents of the Dutch oven to a boil over medium-high heat, then reduce the heat so that the sauce simmers. Cook, uncovered, for 45 minutes to 1 hour, or until the meatballs are very tender and the sauce is thick and flavorful.
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