I have been practically begging the weatherman and mother nature for some snow, and guess what I got? Snow! Well, it may technically be more ice than snow, but I am still happy. We previously lived in Lubbock, Texas, which most people assume doesn’t get much snow, they are wrong! We got snow a few times a year and I was starting to get a little sad about not having snow here. I am so thankful we didn’t lose power and that I can still cook up warming, comforting meals to keep us full and warm.
This meal fit the bill perfectly. It was easy and tasty. You know dinner is going to be good when it involves sautéed onions. The meatballs stay moist and extremely flavorful with the mixture of beef and pork, it really makes a difference. The spices give these a little spice and warmth. And the creamy gravy, it’s icing on top of the cake, in savory-form. Delicious. I recommend serving this over mashed potatoes or egg noodles. The leftovers warmed up nicely and were great to have in the house for lunches.
Ingredients: For the Meatballs: 2 tablespoons of Olive Oil 1 Onion, diced 1 pound of Ground Beef 1 pound of Ground Pork 1/2 cup of Panko 2 Egg Yolks, large 1/4 teaspoon of Nutmeg 1/4 teaspoon of Allspice Kosher Salt and Black Pepper, to taste For the Gravy: 1/4 cup of Butter, unsalted 1/3 cup of Flour 4 cups of Beef Broth 3/4 cup of Sour Cream Kosher Salt and Black Pepper, taste Optional Garnish: Parsley, flat-leaf
First, heat one tablespoon of oil in a skillet over medium heat, add the onions. Cook, stirring occasionally, for a few minutes until the onions are translucent and starting to brown. Remove from the pan and place into a large bowl.
Add the beef, pork, panko, egg yolks, nutmeg, allspice, and salt and pepper to the large bowl. Combine well and scoop out meatballs with a large cookie scoop, forming about 2 dozen meatballs.
Heat the same skillet with the additional tablespoon of oil over medium heat. Cook the meatballs in batches, browning the meatballs all over, 4-5 minutes. Remove to paper towel lined plates.
After all the meatballs are browned, make the gravy. Melt the butter in the skillet (still over medium heat.) Whisk in the flour until slightly browned, 1-2 minutes; whisk in the beef broth and whisk constantly until thickened, 2-3 minutes. Stir in sour cream and season with salt and pepper.
Place the meatballs in the skillet and cook for 8-10 minutes.
Serve immediately and garnish with parsley if desired.
Happy Cooking, The Barbee Housewife Source: Damn Delicious