2 slices fresh white bread or 1 c bread crumbs
1/4 cup milk
3 tablespoons butter or margarine
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
1 1/2 of meat loaf mix (pork, veal, beef)
1 large egg
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream or full fat milk
Preheat oven to 200 degrees F.
Tear the bread into pieces (or pour the bread crumbs) and
place in a mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt
1 tablespoon of the butter. Add the onion and a pinch of salt
and sweat until the onions are soft. Remove from the heat and
Combine the bread and milk mixture, ground meat, egg, 1
teaspoon of kosher salt, black pepper, nutmeg, and onions.
Using your hands, shape the meatballs into rounds
approximately 1 inch round.
Heat the remaining butter in the saute pan over medium-low
heat, or in an electric skillet set to 250 degrees F. Add the
meatballs and saute until golden brown on all sides, about 7 to
10 minutes. Remove the meatballs to an ovenproof dish using
a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to
low and add the flour to the pan or skillet. Whisk until lightly
browned, approximately 1 to 2 minutes. Gradually add the
beef stock and whisk until sauce begins to thicken. Add the
cream and continue to cook until the gravy reaches the
desired consistency. Remove the meatballs from the oven,
cover with the gravy and serve.