DEBA’S MEATBALLS

DEBA’S MEATBALLS

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The bride wants meatballs, Swedish no less, the shower is tomorrow. I buy organic ground beef and pork shoulder, the store didn’t have decent ground pork.

Makes 4 servings

INGREDIENTS

2 pounds (each) ground beef; minced or ground pork
4 raw eggs
1 3/4 cups good bread crumbs or panko
1 1/2 cups slivered onions, in this case green
2 oz of Demitri’s Classic Bloody Mary Seasoning
2 1/2 tablespoons of Demitri’s RimShot
1 oz flavorless oil for frying

DIRECTIONS

Preparing the meatballs: Mix all ingredients well and form small meatballs using a scoop or spoon, equal size is good for even cooking. Cook meatballs in frying pan until browned on all sides, remove, and drain on paper towels.

Making the sauce: Drain the remaining oil, put the pan on the heat with 2 cups water, another oz. or two of liquid Demitri’s and a dry 1/4 cup of white or rose wine. Add 2 tablespoons of Better than Bullion Beef broth concentrate, stir up the flavorful bits from the pan.

In a seperate pan: melt 3 tablespoons butter in another pan, add three tablespoons of flour. Brown carefully until golden and well cooked to get rid of the raw flour taste (we are making a light roux). Put a large fine strainer over the pot with the roux, pour the stock mixture through the strainer, stir.

Pour 1/4 to 1/3 cup of half and half into a small bowl or measuring cup, put a ladle of the hot liquid into the half and half. Stir, then pour this into the simmering sauce.

Add sauce to meatballs. I put these into a crock pot to take to the party, or serve up and enjoy!