Ingredients
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2 slices white bread, without the crusts, torn into pieces
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1/4 cup milk
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3/4 lb ground beef
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3/4 lb ground pork
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1 small red onion, grated
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1/8 teaspoon ground allspice
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1/4 teaspoon ground cardamom
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1/8 teaspoon ground ginger
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salt
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butter, for frying meatballs
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vegetable oil, for frying meatballs
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2 cups beef stock
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2 tablespoons flour
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1/4 cup heavy cream
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salt
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fresh parsley, for garnish
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1 egg
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ground black pepper
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ground black pepper
Instructions
- In a small bowl, soak the bread in the milk until soft.
- In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.
- Mix thoroughly until smooth, it's best to use your hands for this.
- Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
- Heat butter and oil in a large, deep skillet over medium-high heat.
- Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes.
- Shake the skillet now and then so meatballs stay round and brown evenly.
- Place them on a heated baking pan in a low oven to keep warm.
- To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.