These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you’ll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.
Ingredients
- 1cup panko bread crumbs
- ½cup warm milk
- 4tablespoons unsalted butter
- 1large onion, diced
- 2teaspoons kosher salt, more as needed
- 1tablespoon brandy
- 1 ½tablespoons all-purpose flour
- 1cup beef or chicken broth, low sodium or homemade
- ½cup heavy cream
- 1teaspoon Dijon mustard, optional
- 1pound ground beef
- 1pound ground pork
- 2large eggs
- 2garlic cloves, grated on a Microplane or minced
- ½teaspoon freshly ground black pepper
- ½teaspoon allspice
- ¼teaspoon ground ginger
- ¼teaspoon nutmeg
- Pinch cloves
- Extra-virgin olive oil, as needed for drizzling
- Chopped fresh parsley or dill, for garnish
- Nutritional Information
Nutritional analysis per serving (48 servings)
84 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 27 milligrams cholesterol; 105 milligrams sodium
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Preparation
- In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
- Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
- To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
- Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans’ positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.
Dining and Cooking