These meatballs use a short soak of breadcrumbs in milk to keep the mixture tender. Brown them in batches, then finish them in the sauce until the centers are cooked through and steaming hot.
Serves: 4
Prep: 25 minutes
Cook: 30 minutes
Ingredients
- 1/3 cup plain breadcrumbs
- 1/3 cup milk
- 1 pound ground beef
- 1 small yellow onion, finely grated
- 1 large egg
- 1/2 teaspoon ground allspice
- 3/4 teaspoon fine salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1/2 cup heavy cream
- 1 1/2 pounds baby potatoes
- 2 tablespoons chopped dill
Method
- Put breadcrumbs and milk in a bowl and let stand for 5 minutes. Add beef, onion, egg, allspice, and 1/2 teaspoon salt; mix gently.
- Shape into 20 small meatballs. Melt 1 tablespoon butter in a skillet and brown meatballs in batches, turning, for about 8 minutes total. Transfer to a plate.
- Melt remaining butter in the skillet. Whisk in flour for 1 minute, then gradually whisk in broth. Simmer until lightly thickened.
- Return meatballs to the skillet and simmer 5 to 7 minutes, until the centers reach 160°F. Stir in cream and warm gently without boiling.
- Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain, toss with dill, and serve beside meatballs and sauce.
Variations
Use a half beef, half pork mixture, or substitute ground turkey and cook to 165°F. A spoonful of lingonberry jam at the table adds a tart-sweet contrast.
Storage and reheating
Refrigerate meatballs, sauce, and potatoes in separate covered containers for up to 3 days. Reheat the sauce gently, stirring, until meatballs are steaming hot.
Read the the weekly meal planning guide and the grocery list for a week of breakfasts for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
