If you have followed me only for a short time you know how much I love the show “The Chew” with Clinton Kelly, Daphne Oz and celebrity chefs Michael Symon, Mario Batali and Carla Hall. I have this show on my DVR so I don’t miss it!! Over the holiday I made three recipes that I saw on the show and I have to say, I loved all of them! This particular recipe comes from chef Michael Symon and we just loved these meatballs! I served them over egg noodles, but you could also serve them as is, with mashed potatoes. If you are entertaining after you cook them and make the sauce, place in a slow cooker and serve as an appetizer. This became a family favorite after just one bite!
INGREDIENTS
2 Tablespoons butter
1 small yellow onion, peeled and minced
2 cloves of garlic, peeled and minced
2 cups white bread, finely diced
1/2 cup of milk
1 pound ground beef
1 pound ground pork
1/2 cup Panko bread crumbs
1 teaspoon fresh grated nutmeg
2 large eggs, slightly beaten
1 1/2 Tablespoons kosher salt
Pepper
SAUCE INGREDIENTS
1 Tablespoon olive oil
2 cups mixed mushrooms, cleaned and stems removed (shiitake and cremini, thinly sliced)
1/3 cup all purpose flour
3 cups low sodium beef broth
1 Tablespoon Worcestershire sauce
1/4 cup sour cream
Salt to taste
Pepper to taste
DIRECTIONS
Preheat oven to 400 degrees. Preheat a sauté pan over medium heat and add the butter, onions and garlic. Cook stirring occasionally until the onions have softened and start to brown slightly. Season with salt. Pour into a large mixing bowl and allow to cool. In another bowl add the bread and pour the milk over the bread, soaking the bread. When the bread has soaked up the milk strain the liquid out of the bread and set aside. When onions are cooled, add the ground beef, ground pork, soaked bread, bread crumbs, nutmeg, eggs and salt. Stir to combine and season with pepper. Roll about 2 Tablespoons of the meat mixture into round balls and place on a foil lined baking sheet. When you have rolled all of the meat mixture, place in the oven and bake until almost cooked through about 20 minutes.
For the sauce-
Preheat a large sauté pan over medium high heat, add the olive oil and 1 Tablespoon of butter. Add the mushrooms and cook until golden and crisp. Add the remaining butter and once that has melted add the flour and stir to combine. Slowly whisk in the beef stock trying not to break up the mushrooms too much. Bring the mushroom mixture to a gentle boil, reduce heat to a simmer, stirring occasionally and cook for about 20 minutes. Season with salt and pepper add the Worcestershire sauce and whisk in the sour cream. When the meatballs are done baking add them to the gravy to finish cooking, just a few minutes.
Serve warm.
Enjoy!
