Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter or margarine, divided

  2. 1 cup minced onion

  3. 1 pound 90% lean ground beef

  4. 1/2 pound ground veal

  5. 1/2 pound ground pork

  6. 1 cup fresh bread crumbs

  7. 2 eggs, lightly beaten

  8. 1 teaspoon salt, divided

  9. 1/4 teaspoon black pepper

  10. 1/8 teaspoon ground nutmeg

  11. 1/4 cups milk

  12. 1/4 cup half-and-half

  13. 1 egg yolk

  14. 3 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Melt 2 tablespoons butter in large skillet over medium heat. Add onion. Cook and stir 8 to 10 minutes or until onion is very soft. Remove from heat; set aside.

  2. Combine beef, veal, pork, bread crumbs, beaten eggs, 1/2 teaspoon salt, pepper and nutmeg in large bowl. Add onion; mix well. Using 2 tablespoons meat mixture per ball, shape into 36 meatballs or 1 tablespoon meat mixture for cocktail-size meatballs. Set aside.

  3. Preheat oven to 200°F. Reheat skillet over medium heat; add one fourth to one third of meatballs. (Do not crowd skillet.) Cook 8 minutes , shaking skillet to allow meatballs to roll and brown evenly. Reduce heat to medium-low. Cook 15 to 20 minutes or until cooked through. Transfer to covered casserole dish; keep warm in oven. Repeat until all meatballs are cooked.

  4. Combine milk, half-and-half, egg yolk and remaining 1/2 teaspoon salt in small bowl. Wipe out skillet. Melt remaining 2 tablespoons butter over medium heat. Whisk in flour. Stir well. Slowly stir milk mixture into flour mixture. Reduce heat to medium-low. Cook and stir 3 minutes or until thickened. Remove dish from oven and pour sauce over meatballs. Serve immediately.


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