These mini meatballs are made from a juicy combo of beef and pork jazzed up with onion and allspice. To save time—and minimize mess—skip frying and instead pop them under the broiler until they're crisp outside and tender at the center. Then toss them in a quick cream sauce and serve alongside a bowl of tart and pretty cranberry preserves.
3/4 pound ground beef (preferably chuck)
1/2 pound ground pork
1/2 yellow onion, finely chopped
2/3 cup half and half, divided
3/4 cup bread crumbs
1/4 teaspoon allspice
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons butter
2 tablespoons flour
3/4 cup beef broth
1 tablespoon chopped fresh parsley
1 cup chunky cranberry sauce
Fat 4.5g (2g saturated fat)
How to Make It
Turn on the broiler.
In a large bowl, combine the beef, pork, onion, egg, ⅓ cup half and half, bread crumbs, allspice, salt, and pepper. Using damp hands, roll mixture into 1-1 ½ inch balls.
Place the meatballs on foil-lined baking sheet and broil, turning once, until browned and cooked through, about 10 minutes. Remove from oven. Transfer the meatballs to a casserole dish and pour off the drippings into a small saucepan.
Place the small saucepan over medium low heat. Add the butter to the drippings. When the butter has melted, stir in the flour until it forms a paste. Cook, stirring constantly, until lightly browned—about 1 minute. Add remaining ⅓ cup half and half and bring to a simmer, still stirring constantly, for 3-5 minutes more, until the sauce is smooth and thick. Stir in beef broth to thin the sauce and season to taste with salt and pepper.
Pour sauce over meatballs and toss gently. Garnish with parsley. Serve hot with a bowl of chunky cranberry sauce on the side.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.