These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you’ll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.
- Serves: 4 persons
- 1cup panko bread crumbs
- ½cup warm milk
- 4tablespoons unsalted butter
- 1large onion, diced
- 2teaspoons kosher salt, more as needed
- 1tablespoon brandy
- 1 ½tablespoons all-purpose flour
- 1cup beef or chicken broth, low sodium or homemade
- ½cup heavy cream
- 1teaspoon Dijon mustard, optional
- 1pound ground beef
- 1pound ground pork
- 2large eggs
- 2garlic cloves, grated on a Microplane or minced
- ½teaspoon freshly ground black pepper
- ½teaspoon allspice
- ¼teaspoon ground ginger
- ¼teaspoon nutmeg
- Pinch cloves
- Extra-virgin olive oil, as needed for drizzling
- Chopped fresh parsley or dill, for garnish
Step 1In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
Step 2In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
Step 3Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
Step 4To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
Step 5Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.