Ingredients
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1 lb ground pork
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1 lb lean ground beef
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1 onion (well minced)
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3 eggs
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1/2 cup soft breadcrumbs
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1/4 teaspoon ground nutmeg
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1/4 teaspoon allspice
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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1 teaspoon Worcestershire sauce
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gravy
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2 cups beef stock
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1 teaspoon fennel seed
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salt & pepper
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1 tablespoon Kitchen Bouquet (optional for color)
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1/4 cup water
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2 tablespoons flour
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1/2 cup heavy cream
Instructions
- Put eggs, spices and minced onion in a bowl, mix it all together.
- Add meat, mix well so everything is nicely blended.
- Shape small meatballs and brown them on all sides.
- Cook over medium heat until liquids run clear of blood.
- Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
- In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
- Add the thickner to the meat stirring constantly.
- Cook until the the sauce thickens.
- Add the cream and just heat until the cream is blended well and hot.
- Be careful not to let it boil or it will curdle the cream.