He asks for this one every few weeks especially in the winter when we are fighting the cold snow and icy days here in Michigan 🙂 Its delicious and filling without being too heavy and leftovers are even better.
- 2 slices bread ~ Old French bread works great!
- 1/2 cup heavy cream
- 1 teaspoon butter
- 1 small onion, minced
- 2/3 pound ground beef
- 1/3 pound finely ground pork
- 1 egg
- 2 cloves garlic minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon butter
- 2 1/2 cups beef broth
- 1/2 package of button mushrooms ~ sliced
- 3 tablespoons all-purpose flour, or as needed
- 1-pint heavy cream
- salt and black pepper
Preheat your oven to 350 degrees
In a small bowl crumble your bread and add in the cream to let it soak.
Melt butter in a skillet and add in your onions, cooking until they are a little brown. Add in two cloves of minced garlic and cook for just a few minutes and remove from heat.
While the onions/garlic are cooking you can mix together your ground beef, ground pork, egg,, salt, black pepper, nutmeg, and allspice. Add in your cooked onions and garlic, Lightly mix in the bread crumbs and cream. This mixture is formed into balls and dropped into a hot skillet with melted butter and cooked until browned on all sides.
Move your meatballs into an oven-safe dish. Pour your pan drippings into a saucepan and mix in your flour to make a roux ( this will thicken your sauce ) and slowly add in your beef broth. Bring this mix up to a boil whisking nonstop to thicken. Add in the mushrooms and remove from heat, add in your cream and pour over your meatballs in the baking dish. Cover with foil and bake for 30 – 40 minutes. Serve over buttered noodles or rice!