Ingredients
- 1 pound lean ground beef
- ½ pound ground pork
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon allspice
- ½ cup milk
- 1 cup yellow onion, minced
- ¼ cup fresh parsley, chopped
- 6 tablespoon butter, divided
- ¼ cup flour
- 4 cup low sodium chicken broth
- ¼ cup red wine
How to Make
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Step 1: Combine beef, pork and egg in a large bowl; make a well in the center and add breadcrumbs, salt, pepper, ginger, allspice and milk; let stand 2 minutes.
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Step 2: Add onion and parsley and mix together with your hands until completely incorporated; form into 1-inch (25-mm) balls.
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Step 3: Place 2 tablespoons butter in a large skillet over medium high, and working in batches, brown meatballs on all sides until cooked through, about 8 minutes per batch.
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Step 4: Transfer to a serving bowl; cover loosely to keep warm.
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Step 5: Reduce heat to medium, place remaining butter in skillet, add flour and stir to form a thick paste.
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Step 6: Cook, stirring constantly, 2 minutes; then whisk in broth and wine.
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Step 7: Bring to a boil, reduce heat; simmer until thickened, about 7 minutes.
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Step 8: Pour over meatballs, tossing to coat. Serve immediately.
We hope you enjoy this recipe!
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