Ingredients
- ½onion, (fine chop)
- 1 tspolive oil
- 2 lbsground pork ((or beef))
- ½ cuppanko breadcrumbs
- 2eggs
- 2tbs fresh parsley, (chopped)
- ½ tspcardamom
- ½ tspground nutmeg
- ¼ tspground all spice
- 1 tspgarlic powder
- 1 ½ tspsalt
- ¼ tspblack pepper
- 4tbs butter
- 3tbs flour
- 2 cupsbeef broth
- 1 cupheavy cream
- 1tbs worcestershire sauce
- 1 tspdijon mustard
- salt + pepper (to taste)
Directions
Meatballs:
- 1
Preheat your oven to 400° F. Line a large baking sheet with parchment paper.
- 2
Sauté your chopped onion in a little olive oil until just translucent - 2 minutes.
- 3
In a large bowl combine the meatball ingredients with your hands. Form medium sized balls and place onto the baking sheet. Bake for 20 minutes or until internal meatball temperature registers 160° F.
Sauce:
- 1
On medium high heat, melt your butter in a pan and add the flour. Continuously whisk until the rue turns brown. Slowly add and whisk in the broth and then heavy cream.
- 2
Next, mix in the Worcestershire and Dijon and bring everything to a boil. Lower heat to simmer and cook until your sauce thickens, stirring occasionally. Season with salt and pepper to taste.
- 3
Add the cooked meatballs to the pan and continue to simmer for another few minutes, drizzling them with the sauce.