Ingredients:
2 ounces (about 1 cup) of fresh,
skinless breadcrumbs*
1/4 teaspoon each of nutmeg, allspice, and cardamom
salt and freshly ground black pepper
4 1/2 tablespoons butter (divided)
2/3 cup (1/2 medium) finely chopped yellow onion
1 teaspoon (1 clove) minced garlic
1/4 cup milk
2 large egg yolks
3/4 pound 85% lean ground beef
3/4 pound ground pork
3 1/2 tablespoons all-purpose flour
2 cups low-sodium beef soup
1/3 cup cream
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley (optional)
direction:
Preheat oven to 400 degrees. Line
an 18-by-13-inch rimmed baking sheet with aluminum foil and spray with nonstick
cooking spray.
Combine bread crumbs, nutmeg, allspice, cardamom, 1 teaspoon salt (or to
taste), and 1/2 teaspoon pepper in a large mixing bowl. Add the milk and stir
with a fork, let it rest and fry the onions.
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat.
Add the onion and sauté until
softened and lightly golden, about 6 minutes, adding the garlic in the last 30
seconds.
Add beef and pork to breadcrumb mixture along with egg yolk and onion mixture.
Stir the mixture slowly to evenly distribute the ingredients.
Remove 30g (medium cookie spoon or just under 2 tablespoons) at a time from the
dough and form into a ball. Place evenly spaced pieces on the prepared baking
sheet. Bake in the preheated oven until heated through (a thermometer should
register 160 degrees in the center), about 18 to 22 minutes.
Meanwhile, in the same skillet you sauteed the onions, melt the remaining 3 1/2
tablespoons butter over medium-high heat. Add flour and beat until golden
brown, about 2-3 minutes.
Slowly pour in the soup and cream while stirring. Add Worcestershire sauce and
season with salt and pepper. Bring to a boil over medium-high heat, stirring
constantly. To increase the consistency, simmer on low heat for a few minutes.
Add the meatballs to the hot sauce.