Dilled Meatballs with Mushroom Gravy
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3/4 teaspoon salt
1/2 cup fresh bread crumbs
1/2 cup heavy cream
1 large egg, beaten
1/4 cup minced onion
2 tablespoons chopped fresh dill (2 tsp. dried)
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon fresh ground black pepper
1/2 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
1 teaspoon vegetable oil
2 tablespoons flour
3/4 cup beef broth
3/4 cup water
hot cooked egg noodles or rice
In large skillet, melt the butter over medium heat. Add the
mushrooms and 1/4 tsp. of the salt. Cook, stirring often, until the
mushrooms have given off their liquid and have browned lightly,
about 6 minutes. Transfer the mushrooms to a plate and set aside. In
a medium bowl, combine the bread crumbs, 1/4 c. of the heavy cream,
the egg, onion, 1 tbl. dill, 1/2 tsp salt, allspice and nutmeg, and
1/8 tsp pepper. Stir with a fork until well mixed. Add the meats and
mix until well blended. Using about 1 tbl. of the mixture for each,
form meatballs and place them on waxed paper-lined baking sheet;
refrigerate for 30 minutes.
In a large skillet, heat the oil over medium-high heat. Add the
meatballs and cook, turning occasionally, until browned all over,
about 8 minutes. Sprinkle the flour over the meatballs and gently
turn them until the flour is absorbed. Add the beef broth and water
to the pan. Bring to a simmer, scraping up the browned bits from the
bottom of the pan with a wooden spoon. Reduce the heat to low,
cover, and simmer 5 minutes. Gently stir in the mushrooms, the
remaining 1/4 c. cream, 1 tbl. dill and 1/8 tsp pepper. Cook until
just heated through, about 2 minutes. Serve over egg noodles or
rice.
Serves 4-6.
Mississippi Memories
Note: Use Make
Ahead Meatballs or buy frozen ones if you don't have time to
make the meatballs here. |