Ingredients
- 3 tablespoons minced onion
- 2 tablespoons butter
- 1 pound each beef, veal and pork, ground together
- 1 tablespoon allspice
- 1 tablespoon salt or to taste
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon white pepper
- 1 cup fine dry white bread crumbs
- ½ cup beef stock
- 2 eggs
- Butter for sauteing
- 1 quart beef stock, bouillon or broth
- 4 tablespoons flour
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Nutritional Information
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Nutritional analysis per serving (20 servings)
267 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 30 grams protein; 116 milligrams cholesterol; 598 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Preparation
- Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.
- Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.
- Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.
- In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.
- Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.
About 1 hour
Dining and Cooking