Prep Time
- 20 minutes to prepare
- 30 minutes to cook
Ingredients
- 1/4 cup heavy cream
- 1 egg
- 2 slices dark bread (such as rye), cubed
- 3 tbsp butter
- 1 small yellow onion, finely chopped
- salt
- 1/4 tsp ground allspice
- 8 oz ground pork
- 8 oz ground beef
- 1 tsp baking powder
- black pepper
- 2 tbsp flour
- 1 1/2 cups low-sodium chicken broth
- 1 tsp brown sugar
- 1 1/2 tsp soy sauce
- 1/2 tsp lemon juice
- 3 tbsp fresh dill or parsley, finely chopped
Tools
- 1/4 cup
- 1/2 cup
- 1 cup
- 1/4 tsp
- 1/2 tsp
- 1 tsp
- 1 tbsp
- Mixing bowl
- Frying Pan
- Cookie sheet with wire rack
Instructions
- Preheat oven to 475°.
- In a large bowl, whisk the egg and cream together. Add the bread and mix well. Let sit until bread is softened (roughly 20 minutes).
- While the mixture sits, melt 1 tbsp of butter over medium heat in a frying pan. Add the onion and 1/2 tsp of salt. Cook, stirring until the onion is translucent (roughly 4 minutes). Add the allspice, and cook while stirring for an additional 30 seconds. Remove from heat and let cool.
- Mash the bread, egg, and cream mixture until it resembles a paste.
- Combine the bread mixture, onion mixture, pork, beef, baking powder, 1 tsp salt, and 1/2 tsp pepper until the mixture is uniform.
- Add a raised wire rack to a cookie sheet and grease. This allows grease to drip through. For easy cleanup, line the cookie sheet with tin foil.
- Using your hands, shape the mixture in small-to-medium meatballs. Arrange on the cookie sheet and bake until lightly browned (roughly 20 minutes). While the meatballs are cooking, prepare the sauce.
- Lightly wipe the frying pan used for the onions to remove onion bits. Over medium heat, melt the remaining 2 tbsp of butter in the pan. Stir the butter constantly and cook for an additional 2 minutes until lightly darkened.
- Add the flour and cook for 2-3 minutes, stirring constantly, until the mixture is golden brown. Gradually add the broth, whisking constantly as you pour. Cook for 2 minutes, then add the soy sauce, brown sugar, lemon juice, and 1/4 tsp black pepper. Cook for about 2 more minutes, until thickened.
- Add the meatballs to the sauce and cook together for 4 minutes, stirring occasionally. Add the dill or parsley. Salt and pepper to taste. Serve hot over rice or noodles.
AJ Recipes 