¼ cup milk
¾ lb ground beef
¾ lb ground pork
1 small red onion, chopped fine
1 egg
⅛ tsp ground allspice
¼ tsp ground cardamom
⅛ tsp ground ginger
salt and pepper
Butter and vegetable oil
2 cups beef stock
2 tbsp flour
¼ cup heavy cream
Remove
the crusts from the bread slices and tear into pieces. In a small bowl, soak the bread in the milk until soft.
In a large bowl combine the ground beef, ground pork, onion, egg, allspice, ginger,
cardamom and salt and pepper to taste.
Add the soaked bread and mix thoroughly until smooth, its best to use
your hands. Shape into gold ball sized
balls. Heat an amount of butter and oil
in a large, deep skillet. Add the
meatballs about 8-10 at a time and gently brown on all sides for about 5-7
minutes. Shake the skillet now and then
so meatballs stay round and brown evenly.
Place them on a heated pan in a low oven to keep warm. To make the gravy, deglaze the skillet with 1
cup of beef stock, letting simmer for 5 minutes while scraping the bottom of
the skillet with a spatula. Strain the
gravy into a clean saucepan and add the remaining cup of stock. In a small bowl mix the flour and ¼ cup cold
water until smooth. Whisk flour mixture
into warm stock and let simmer, whisking constantly to prevent lumps until
thickened. Add cream and season with
salt and pepper. To serve, arrange
meatballs on a serving platter, pour hot gravy over them and garnish with
parsley. Serve with buttered
noodles or boiled new potatoes.
