Update my dinner status, I'm making this tonight.
19 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 24 Servings
Total Time (median): 1 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Sauté the onions very lightly in 1 tbsp of butter
Beat eggs (Note: if jumbo or very large, omit the egg yolk)
Mix meat, bread crumbs, allspice, thyme, eggs, brandy, onion, 1/3 cup heavy cream, salt and pepper.
Make into very small 1 teaspoon-size meatballs.
Put 1 can of bouillon + 1 can of water into wide-mouthed pan, or large frying pan.
Bring to a boil and lower fire to produce a slow simmer
Drop meat balls into simmering liquid.
When balls float, remove carefully with slotted spoon.
Drain on paper towels.
Melt butter in frying pan.
Fry meat balls shaking frying pan often until browned, adding additional butter as necessary.
Remove meat balls carefully and place into non-stick sprayed casserole(s).
Add butter to frying pan if necessary, and then add flour, making sure there are no burned bits on the bottom of pan or your gravy will be spoiled. Stir to combine.
Strain the beef bouillon into the roux in the frying pan.
After gravy thickens, add 1/4 cup heavy cream.
Pour gravy over meatballs in casserole(s).
Heat in oven ~~at; 325 until hot before serving.
Can be made ahead of time and frozen.
