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Ingredientes
- 4 Tbsp. butter (1/2 stick)
- 1 sm onion minced
- 2 slc day-old rye bread crusts trimmed, torn into pcs(about 1 1/2 c.)
- 2/3 c. beef stock or possibly canned beef broth
- 1 x egg
- 1/4 tsp grnd allspice
- 1/4 tsp grnd white pepper
- 1/2 lb grnd beef
- 1/2 lb grnd veal
- 2 Tbsp. all purpose flour
- 1Â 1/3 c. beef stock or possibly canned beef broth
- 2 Tbsp. whipping cream
- Â Â Grnd allspice
Direcciones
- For meatballs:Heat 2 Tbsp. butter in heavy medium skillet over medium heat. Add in onion and saute/fry till translucent/soft, about 5 min. Cold slightly.
- Combine bread and stock in large bowl. Fold in onion mix, egg, allspice and pepper. Add in grnd beef and veal and blend well. (Can be prepared 3 hrs ahead. Cover and chill.)
- Shape meat into 1 1/4-inch balls. Heat remaining 2 Tbsp. butter in heavy large skillet over medium heat. Add in meatballs and saute/fry till cooked through and brown, turning occasionally, about 20 min. Using slotted spoon, transfer meatballs to platter and keep hot. Reserve drippings in skillet.
- For sauce:Add in flour to drippings in skillet and stir over medium heat till brown, about 4 min. Gradually whisk in stock and cream. Simmer till sauce is thick and smooth, stirring frequently, about 5 min. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.
- Makes about 30.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1144g | |
| Calories 1536 | |
| Calories from Fat 1041 | 68% |
| Total Fat 116.94g | 146% |
| Saturated Fat 59.82g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 692mg | 231% |
| Sodium 2284mg | 95% |
| Potassium 1747mg | 50% |
| Total Carbs 19.9g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.12g | 2% |
| Protein 97.78g | 156% |
