Ingredients:
Meatballs:
1 lb. ground Veal
1 lb. ground Pork
1 lb. ground Beef
1 ¾ cup chopped Onion
2 Eggs
1 tsp. Salt
¾ tsp. Pepper
½ cup Heavy Cream
1 ½ cup Fresh Bread Crumbs
1 ¼ tsp. ground Nutmeg
1 tsp. ground Ginger
¾ tsp. ground Allspice
Gravy:
5 Tbsp. Butter
4 Tbsp. Flour
2 ½ cups Milk
1 ½ tsp. Salt
1 ½ tsp. Pepper
½ tsp. ground Nutmeg
1 ½ cups Beef Stock
Drippings from Meatballs
❃❃Makes 75 – 78 Meatballs❃❃
Preparation
Preheat oven to 400 and line two baking sheets with foil and spray with non-stick cooking spray.
Chop onion.
Combine all ingredients for meatballs in a bowl and lightly toss and incorporate together.
Meatballs
Scoop meatballs with a 1 Tbsp. scoop and lightly roll into balls placing 5 meatballs across the sheet pan and 8 down.
Place into oven and bake for 20 – 25 minutes. Remove from oven, let cool slightly and remove meatballs to a separate bowl or plate so that the drippings can be scraped from the foil into the gravy.
Gravy
Melt 5 Tbsp. butter into a large, deep skillet. Add flour and whisk in and let cook for a minute to two minutes to cook out the flour taste. When flour and butter mixture start to get a slight brown color whisk in beef stock. Whisk until smooth and add salt, pepper, nutmeg and drippings. Add in milk and whisk until smooth and thick.
Add meatballs into gravy and turn heat to medium. Cook for a couple minutes until meatballs are heated through.