Ingredients
- 3/4 cup milk shopping list
- 3 slices white bread, crusts removed shopping list
- 6 ounces mild and buttery Gouda-style cheese shopping list
- 1 1/2 cups loosely packed fresh parsley, finely minced shopping list
- 3/4 cup finely minced onion shopping list
- 2 large eggs shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon ground white pepper shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1 tablespoon ground allspice shopping list
- 1 pound lean ground beef shopping list
- 1 pound ground pork shopping list
- 1/2 cup flour shopping list
- 3/4 cup chicken or beef broth shopping list
- 1/4 cup vegetable oil, or as needed shopping list
- 1/2 cup heavy cream shopping list
How to make it
- In a bowl, warm milk in a microwave until just steaming. Remove from heat and press bread into the milk; set aside.
- Grate cheese on large holes of a box grater and place in a large bowl. Add parsley, onion, eggs, salt, both peppers and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread (discard the milk). Knead by hand until well-blended.
- Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering.
- Working in batches, add enough meatballs to loosely fill skillet. Sear for about 1 minute, then shake the pan to turn meatballs. Continue until well-browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and turn the heat off. Mix gently.
peepers
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "