Makes 36 dinner-size meatballs or 72 cocktail-size meatballs
|4||tablespoons butter or margarine, divided|
|1||cup minced onion|
|1||pound 90% lean ground beef|
|1/2||pound ground veal|
|1/2||pound ground pork|
|1||cup fresh bread crumbs|
|2||eggs, lightly beaten|
|1||teaspoon salt, divided|
|1/4||teaspoon black pepper|
|1/8||teaspoon ground nutmeg|
|3||tablespoons all-purpose flour|
- Melt 2 tablespoons butter in large skillet over medium heat. Add onion. Cook and stir 8 to 10 minutes or until onion is very soft. Remove from heat; set aside.
- Combine beef, veal, pork, bread crumbs, beaten eggs, 1/2 teaspoon salt, pepper and nutmeg in large bowl. Add onion; mix well. Using 2 tablespoons meat mixture per ball, shape into 36 meatballs or 1 tablespoon meat mixture for cocktail-size meatballs. Set aside.
- Preheat oven to 200°F. Reheat skillet over medium heat; add one fourth to one third of meatballs. (Do not crowd skillet.) Cook 8 minutes, shaking skillet to allow meatballs to roll and brown evenly. Reduce heat to medium-low. Cook 15 to 20 minutes or until cooked through. Transfer to covered casserole dish; keep warm in oven. Repeat until all meatballs are cooked.
- Combine milk, half-and-half, egg yolk and remaining 1/2 teaspoon salt in small bowl. Wipe out skillet. Melt remaining 2 tablespoons butter over medium heat. Whisk in flour. Stir well. Slowly stir milk mixture into flour mixture. Reduce heat to medium-low. Cook and stir 3 minutes or until thickened. Remove dish from oven and pour sauce over meatballs. Serve immediately.
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