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MixedGround Meatballs




Source of Recipe


from rdj
MixedGround Meatballs

1/2 pound boneless lean beef
1/2 pound boneless veal or boneless lean beef
1/2 pound boneless lean pork
2 slices white bread
1/4 cup milk, beef broth, or water
1/4 cup finely chopped onion
1 tablespoon butter
2 beaten eggs
3 tablespoons snipped fresh parsley
1-1/4 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg (optional)
5 cups vegetable broth or beef broth
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons snipped fresh parsley
Salt and pepper
Hot cooked noodles or spaetzle
Drained capers or chopped pickles (optional)
Dairy sour cream (optional)
Anchovies, finely chopped (optional)

Have your butcher grind beef, veal, and pork together twice. (Or buy
ground beef, ground veal, and ground pork and process together in a
food processor bowl or grind together in food grinder.)

In a small bowl, soak bread in milk, broth, or water. Set aside.

In a small skillet, cook onion in the 1 tablespoon butter until onion
is tender. Squeeze and discard any excess milk from bread.

In a medium bowl, combine eggs, the 3 tablespoons parsley, the salt,
Worcestershire, lemon peel, lemon juice, paprika, nutmeg (if you like),
bread, and onion mixture. Add meat; mix well.

In a 4-1/2-quart Dutch oven, bring vegetable or beef broth to
boiling. Meanwhile, with wet hands, shape meat mixture into 2-inch
balls. Carefully drop into boiling broth. Return to boiling; reduce
heat. Cover and simmer for 15 minutes or until thoroughly cooked.

With a slotted spoon, transfer meatballs to serving bowl; keep warm.
Measure and reserve 2 cups of the stock; discard any remaining stock.*

In the Dutch oven, melt the 3 tablespoons butter. Stir in flour. Add
the 2 cups reserved stock all at once. Cook and stir over medium heat
until thickened and bubbly. Cook and stir for 1 minute more. Stir in the
2 tablespoons parsley. Season with salt and pepper. Serve meatballs
and sauce over noodles or spaetzle. Serve with capers, sour cream, and
anchovies, if you like.
Makes 6 servings.

*Note: Instead of discarding the extra stock used for cooking, you can
strain the stock and freeze it to use in soups.