These meatballs make a hearty entree for a cold fall evening, especially if they are served over buttered egg noodles so none of the sauce is left behind. The flavor of hearty bacon, herbs, and heady cheeses enlivens the meat mix.
1/4 pound bacon, cut into 1/8-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/2 cup plain breadcrumbs
1/2 cup grated Swiss cheese
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
3/4 pound ground beef
1/2 pound ground pork
Salt and freshly ground black pepper to taste
1 cup beef stock
1 cup dry red wine
2 teaspoons cornstarch
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from the skillet with a slotted spoon, and drain on paper towels. Discard all but 2 tablespoons bacon grease from the skillet, and add onion and garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Set aside.
3. Combine egg and milk in a mixing bowl, and whisk well. Add breadcrumbs, Swiss cheese, 1/4 cup Parmesan, parsley, and thyme, and mix well.
4. Add onion mixture, bacon, beef, and pork, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
5. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add beef stock and wine to the skillet, and bring to a boil over high heat. Reduce the heat to medium-high, and cook until reduced by 1/3.
6. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Combine cornstarch with 1 tablespoon cold water in a small cup. Add mixture to sauce, and simmer for 2 minutes, or until slightly thickened. Season to taste with salt and pepper, and serve immediately.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.