These fun hors d’oeuvres are also delicious rolled into larger, 1-inch balls and served with mashed potatoes for supper at any time of the year. If you don’t have beef broth, use 2 cups of water and a beef-stock cube, or chicken stock.
Courtesy of Sharon Bowers
|1 cup breadcrumbs (from 2 slices sandwich bread)||1/2 teaspoon ground allspice|
|1/2 cup milk||1/2 teaspoon white pepper|
|4 tablespoons (1/2 stick) unsalted butter||1/4 teaspoon ground nutmeg|
|1 small onion, finely minced||2 tablespoons flour|
|1/2 pound ground sirloin||2 cups beef broth|
|1/2 pound ground pork||1/2 cup sour cream|
|1 teaspoon salt|
In a medium bowl, stir the breadcrumbs into the milk. While the mixture soaks, heat 2 tablespoons of the butter in a nonstick skillet over medium-low heat and slowly cook the onion until tender and translucent, not brown, about 6 to 7 minutes.
Stir onion into the bowl with the breadcrumbs and set the skillet aside without washing it.
Add the sirloin, pork, salt, allspice, pepper and nutmeg to the breadcrumb mixture and stir until just combined. Roll the meat into tiny meatballs, about 1/2 inch in diameter.
Heat a tablespoon of the remaining butter in the skillet over medium heat and cook the meatballs in batches, adding a bit more butter as needed, until browned all over. (Don’t worry about cooking them through; just brown them lightly.) As the meatballs cook, lift them into a bowl to make room for the next batch.
When all the meatballs are browned, return them to the skillet and sprinkle with the flour. Slowly pour the beef broth over all, stirring to prevent lumps, and bring to a simmer. Cook 7 to 8 minutes, or until the sauce thickens and the meatballs are cooked through. Stir in the sour cream and bring to a simmer to thicken the sauce a bit more.
Serve meatballs on small plates with colored toothpicks for spearing.
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