Ingredients<\/u>:<\/b>
\nMeatballs<\/b>:
\n\u25a22 tablespoons olive oil, divided in half
\n\u25a2\u00bd cup yellow onion, finely diced
\n\u25a22 cloves garlic, minced
\n\u25a2\u00bd cup panko breadcrumbs
\n\u25a2\u00bc cup Parmesan cheese
\n\u25a21 large egg, whisked
\n\u25a21\/3 cup milk
\n\u25a21 teaspoon salt
\n\u25a2\u00bc teaspoon oregano
\n\u25a2\u00bc teaspoon ground allspice
\n\u25a2\u00bc teaspoon ground nutmeg
\n\u25a2\u00bc teaspoon pepper
\n\u25a2\u00be lb. ground beef, 80% lean
\n\u25a2\u00bd lb. ground pork
\nSauce<\/b>:
\n4 tablespoons butter
\n\u25a24 tablespoons flour
\n\u25a22 cups beef broth
\n\u25a21 cube chicken bouillon, see notes
\n\u25a22 teaspoons Worcestershire sauce
\n\u25a21 teaspoon Dijon mustard, can sub mustard powder
\n\u25a21 teaspoon dried parsley
\n\u25a2\u00bd cup sour cream, at room temperature<\/p>\n
Directions<\/u>:<\/b>
\nHeat \u00bd of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
\nIn a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions\/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
\nRoll into 1 \u00bd-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
\nWhile the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
\nHeat remaining olive oil in a large skillet over medium-high heat.
\nBrown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and\/or decrease heat slightly as needed throughout cooking.
\nMelt the butter in the same skillet over medium heat. Use a silicone spatula to \u201cclean\u201d the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
\nAdd the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
\nPlace the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about \u00bc cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
\nAdd the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
\nNotes<\/b>:
\nThe chicken bouillon in the sauce adds depth of flavor and contrasts nicely with the beef broth. Beef bouillon can be used instead if needed.
\nUse full-fat sour cream to ensure that it doesn\u2019t curdle.
\nHeavy cream can be used instead of sour cream if preferred.
\nAny combination of ground beef, pork, and veal can be used in this recipe.
\n1 + 1\/4 lbs. of meat is perfect for fitting in a 12-inch, high-walled skillet.
\nStorage<\/b>:
\nStore in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
\nLeftovers freeze fairly well, let them thaw prior to reheating.
\nReheat in a makeshift double boiler for best results. Refrain from reheating over heat that is too high, as the sauce can break.<\/p>\n","protected":false},"excerpt":{"rendered":"
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