- 1 tablespoon olive oil
- ½ cup minced sweet onion, divided
- 1 lb 80 percent lean ground beef
- 1 lb ground pork
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¾ teaspoon granulated garlic, divided
- 1½ tablespoons chopped fresh parsley
- Dash ground clove
- 2 teaspoons Worcestershire sauce
- 2 eggs
- 1 tablespoon butter
- 3 cups low-sodium beef broth
- 1 cup milk or light cream
- 3 tablespoons cornstarch
- Preheat the oven to 375 degrees.
- Place the onion and the oil in a small saucepan over medium heat. Sweat the onions until they are translucent and soft.
- Combine the meat, salt, pepper, cinnamon, nutmeg, ½ teaspoon granulated garlic, parsley and clove along with the Worcestershire sauce and eggs.
- Add half of the cooked onions and combine everything, breaking up the meat and working everything together with your hands.
- Scoop the mixture by the rounded teaspoon full and form small meatballs. Place the meatballs in a large skillet.
- Brown the outsides of the meatballs in the skillet over medium-high heat.
- Transfer the browned meatballs to a baking dish and bake them for 30 to 35 minutes, or until they reach 165 degrees in the center.
- Drain the cooking fat from the skillet. Melt the butter in the skillet, then add the beef broth, ¼ teaspoon of garlic powder and the remaining minced onion.
- Heat the mixture over medium heat until it starts to simmer, about 5 minutes.
- Whisk the cornstarch into the milk, then pour the whole thing into the pan.
- Continue whisking non-stop while the mixture returns to simmering, about another 5 minutes.
- Pour the sauce over the meatballs and serve.
Source:Simple Food 365
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