This is a delicious recipe from the NY Times. The onion gravy for the meatballs is so flavorful that I can see using it on a roast chicken and many other dishes. The only thing I may change is use a little less panko as mine tended to clump up. The traditional recipe is sliced, crustless bread and if that was available, I would use that. The other change I made was that I baked the meatballs, rather than broiling them-my preference. I baked them at 400 degrees for 25 minutes. You can serve this with buttered noodles or mashed potatoes. We were given a wonderful jar of lingonberry sauce which was delicious on the meatballs!
1 cup panko bread crumbs
½ cup warm milk
4 tablespoons unsalted butter
1 large onion, diced
2 teaspoons kosher salt, more as needed
1 tablespoon brandy
1 ½ tablespoons all-purpose flour
1 cup beef or chicken broth, low sodium or homemade
½ cup heavy cream
1 teaspoon Dijon mustard, optional but recommended
1 pound ground beef
1 pound ground pork
2 large eggs
2 garlic cloves, grated on a Microplane or minced
½ teaspoon freshly ground black pepper
½ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon nutmeg
1 T.worcestershire sauce
Extra-virgin olive oil, as needed for drizzling
Chopped fresh parsley or dill, for garnish
In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
In 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.
Prepare 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.
To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves and worcestershire sauce.. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go. Preheat oven to 400 degrees if baking or you can broil these.
Heat 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, lingonberry sauce and garnished with herbs.