- 1 large egg
- 1/4 cup heavy cream or milk
- 3/4 cup cubed white sandwich bread, crusts removed
- 1/2 pound ground pork
- 1 garlic clove, minced
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 pound ground beef (85% lean)
- 1/2 cup ketchup
- 1/2 cup dark brown sugar
- 2 tablespoons water
- 1-1/2 tablespoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon finely grated shallot, from one shallot
- 1 small clove garlic, minced
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon salt
- Finely chopped parsley, if desired
INSTRUCTIONS:
- Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
- Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
- Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
- Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
- Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.
Source: Once Upon A Chef
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