Guaranteed to be a hit with all the family, these meatballs are full of rich flavour from beef and pork mince in a delightfully creamy sauce.
How long will it take?
What’s the serving size?
What do I need?
1 cup fresh breadcrumbs
2 1/3 cups beef stock, divided
4 tbsp unsalted butter, divided
1 cup minced onion, finely diced
2 rashers bacon, finely diced
500 g beef mince
350 g pork mince
3 large eggs, lightly beaten
1 tbsp salt
1 ½ tsp freshly ground black pepper
1 ½ tsp sugar
1 tsp ground allspice
½ tsp ground nutmeg
2 tbsp plain flour
2 tbsp sour cream, whisked
How do I make it?
Mix breadcrumbs and 1/3 cup beef stock in a small bowl and then set aside.
Melt 1 tablespoon butter in a medium frying pan over medium heat.
Add onion and sauté until lightly browned then transfer onion to a large bowl.
Wipe out pan and return to medium heat, then add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. Reserve bacon fat.
Add both minces, eggs, salt, pepper, sugar, allspice, and nutmeg to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture.
Using a tablespoon to measure, roll mixture into balls and transfer to a lined baking tray.
Melt 1 tablespoon butter with reserved bacon fat in a large deep-walled frying pan over medium-low heat. Divide meatballs into 3 batches and brown each batch in the pan, adding 1 tablespoon of butter between batches. Ensure meatballs are browned on all sides, then transfer to a plate.
When meatballs are browned, drain the liquid from the pan, reserving 2 tablespoons. Add flour to the frying pan with reserved liquid, stirring until a smooth paste forms. Stir in 2 cups stock, and bring to a simmer, whisking often.
Return all meatballs to the frying pan. Cover and simmer until meatballs are cooked, about 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.
Serve with mashed potato, rice, pasta or a green salad.