A hearty fall entree from Kathy’s Kitchen!
Meatballs:
- 3 Tb butter
- 1 med. sweet onion, finely chopped
- ½ Tb salt
- ⅓ c milk
- 3 large eggs
- ½ c seasoned breadcrumbs
- 1 tsp ground black pepper
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1⅓ lbs lean ground beef
- 2 lbs ground pork
Gravy:
- 3 Tb butter
- 4 Tb flour
- 3¾ c beef broth
- ¾ c heavy cream
- ¾ tsp white sugar
- ½ tsp Worcestershire sauce
- salt and pepper to taste
- Melt 3 Tb butter in a large skillet over medium heat. Cook and stir onion and ½ Tb salt in butter until onion turns translucent, about six minutes. Transfer onion mixture to large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, and allspice, then stir to combine. Mix beef and pork into the mixture. Cover and refrigerate for 1 hour.
- Melt 3 Tb butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, about four to five minutes. Slowly whisk beef broth into butter mixture. Increase heat to medium high, whisk cream into mixture, and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, about 6 to 7 minutes. You can also thicken this with a little cornstarch mixed with water. Season with salt and pepper, remove from heat. Set aside.
- Preheat oven to 425°. Line a baking sheet with foil and spray with cooking spray. Roll 2 to 3 Tb of meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on baking sheet. Bake in the preheated oven for 25 minutes. Transfer meatballs into the gravy, and cook over medium-low heat until warmed through, about 5 minutes.