| Ingredients: 500 Gram(s) beef, ground 250 Gram(s) pork, ground 1 finely chopped onion, white 1 Clove(s) minced garlic 100 Gram(s) bread crumbs 1 egg 5 Tablespoon(s) milk 40 Gram(s) butter 40 Gram(s) flour 150 Milliliter(s) vegetable broth 150 Milliliter(s) beef stock 150 Milliliter(s) cream, heavy 2 Teaspoon(s) soy sauce, black 1 Teaspoon(s) mustard, dijon |
Directions:
1. Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and then mix. Add milk and season well with salt and pepper. 2. Shape the mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours. This will help them hold their shape when cooking. 3. Preheat your oven to 180c or 160c for fan assisted ovens. In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides. 4. When browned, add meatballs to an overproof dish and cover with foil. Place in the preheated oven and cook for 30 minutes. 5. While your meatballs are in the oven, melt 40g butter in a pan. Whisk in 40g plain flour and stir for 2 minutes. Add 150ml of vegetable stock and 150ml of beer stock and continue to stir. Add 150ml double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring it to a simmer and allow sauce to thicken. |