Ingredients
Makes about 30
Meatballs
Sauce
Preparation
For meatballs:
Step 1
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)
Step 2
Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
For sauce:
Step 3
Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.
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Reviews (41)
Back to TopNice recipe, i have made it a few times and agree with other cooks to chill the meat mixture well and then bake the meatballs. When I made these last night i didn't have enough cream so I used some sour cream as well and was inspired to add some horseradish and sliced mushrooms. It slips a bit into Stroganoff territory and is really yummy. Great served with steamed veg and fairly low-carb too!
FionaMurphy
Sydney, Australia
11/6/2012
I liked the sauce quite a bit. The meatballs themselves needed something extra. Was out of allspice so I used fivespice. Did bake instead of fry. Thought the bread amount was a bit much, will use less next time.
Anonymous
san jose, ca
4/30/2011
Tasty recipe - I served it with egg noodles that I added frozen peas to in the last few minutes of boiling. This dish also reheats well in the microwave if you add a little stock or broth before reheating.
tbertrand
Astoria, NY
1/1/2009
Like others, I baked the balls in a roasting pan, deglazed the drippings, altogether delicious. But I'm kind of mystified by the cook who finds the recipe too rich, what with "all the butter and cream." At four servings, baking rather than frying, it works out to 1/2 T each of cream and butter per person. That doesn't strike me as terribly rich.
Anonymous
New York
9/1/2008
Recipe is awesome. I made the gravy and put some fresh parm cheese in it. Added 'al dente' ziti. Loved it.
chrismuise
Boston,MA
5/31/2008
My husband loved this recipe. I browned the meatballs first in the skillet then baked for 15 minutes. A very tasty dish. I added extra allspice too. I only had ground beef and used milk instead of cream and it was still very good.
bakeasaurus
5/13/2008
This recipe tastes fantastic. I served them at a party, and they went fast. I baked them first for about 15 minutes at 400, and then moved them to a pan - this helped to keep them together and got rid of much of the grease.
mchalmers
Toronto, ON
3/23/2007
Agree with previous cooks that baking would have degreased this some. Also added a splash of worstechire to the sauce, gave it a nice kick. Definitely a keeper!
Anonymous
Rural Hall, NC
11/5/2005
Made this for the second time tonight and it's just great. The only change I made was to use half ground turkey and half ground beef but I think it wouldn't have made too much difference. Went to the store late after butcher left and there was no ground veal to be had. This will go in my permanent recipe book.
Anonymous
Greensboro, NC
9/22/2005
The recipe was awesome. Really easy to make and the meatballs turned out to be delicious. Agree with the other reviews on chilling the mix before making the meatballs. They can be hard to turn over while cooking. I lost at 3 meatballs as they crumbled into small pieces. Baking them is another great option. The only problem with baking is that you lose the drippings for the sauce. I will definately make this recipe again!
Anonymous
Niskayuna, NY
2/25/2005
The meatballs came out great... used a mix of pork, veal and beef, and the recipe was very moist. Baked them in the oven, very simple. The sauce, however, was very bland. Dissapointing.
Anonymous
Dix Hills, NY
1/29/2005
MO SPICEY!!!!!!
imeatin
jesuskills, sc
11/28/2004
mo spice fo real, like dubble all dem spices. bakem them meatballs first. excellent served with franziskaner ale, and maybe asparagus. long live jiggle tuts.
imeatin
brooklyn in da house
11/28/2004
My alterations: I agree on baking the meatballs(tho I used all ground sirloin) and the Worcheshire sauce. I used the same pan to make the sauce.I put the broth in the pan, added mushroom and reduced. Then, added cream mixed with corn starch. Advantage: one pot and taking advantages of a less fat (as opposed to frying) enviornment and had great meat particles to add to the flavor. Also I put the rye bread in the food processor to make a finer fill. Served with chopped brocolli which was great with the sauce. Chianti was great with this.
pam
chicago IL
3/16/2004
It's so much easier to bake, rather than saute, the meatballs. I put them in a roasting pan with no butter or oil and baked them until brown. It browns them nicely on all sides and eliminates the need to chill beforehand. Depending on the pan you use, you can either put it on the stove to make the sauce, or scrape the drippings into the skillet.
Anonymous
Texas
10/7/2003
