Ingredients
The following ingredients have 24 Servings
- 2 Tbsp olive oil
- 3 slice fresh white bread, roughly torn
- ½ cup beef broth
- ½ cup heavy cream
- 2 Tbsp unsalted butter
- 1 onion, finely diced
- 2 Tbsp fresh chopped parsley
- ¼ tsp ground allspice
- ¼ tsp dry mustard powder
- 2 Tbsp all-purpose flour
- 1 lb 80% ground beef
- 1 lb ground pork shoulder
- 2 tsp salt
- ½ tsp freshly ground black pepper
- 2 large eggs
Instruction
- Preheat the oven to 450°F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Place the torn bread, beef broth, and cream in a bowl and let soak for 5 minutes Melt the butter in a frying pan over medium- high heat. Add the onions and cook, stirring frequently, until transparent, 6 to 8 minutes. Add the parsley, allspice, mustard powder, and fl our and stir to incorporate. Pour the contents of the pan into the bowl with the bread, mixture and stir until well mixed. Set aside to cool. Combine the cooled onion and bread mixture with the ground beef, ground pork, salt, pepper, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, golf ball–size meatballs (about 1½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
