Bjarne Meatballs

Makes 12 Servings

Cooking + Prep Time:  1 & 1/2 hour

Ingredients:

For the meatballs

• 1/2 cup of milk, 2%
• 3/4 cup of breadcrumbs, plain
• 2 eggs, large
• 1 grated onion, large
• 1 tbsp. of fresh ginger, grated
• 1 tbsp. of salt, kosher
• 2 tsp. of nutmeg, ground

Optional:  2 tsp. of garlic, minced

• 1 & 1/2 tsp. of black pepper, ground
• 3 lbs. of ground beef, 85% lean

For the gravy

• 4 cups of broth, beef
• 3 tbsp. of butter, unsalted
• 2 tbsp. of onion, minced
• 5 tbsp. of flour, all-purpose
• 1/2 cup of cream, heavy
• A dash of pepper, cayenne
• A dash of pepper, WHITE

Instructions:

1. Preheat oven to 400F. Grease jelly roll pan.

2. Combine the milk, breadcrumbs, onion, eggs, salt, ginger, garlic, nutmeg & ground pepper in medium bowl. Allow to stand till breadcrumbs have absorbed milk, five minutes or so. Stir till barely mixed. Add beef. Mix till blended well. Shape into 1” balls. Place on pan prepared above.

3. Bake in 400F oven till browned, 15-18 minutes and set the meatballs aside.

4. Melt the butter in large-sized skillet on med-high. Sauté the onion till tender, three minutes or so. Add and stir flour. Cook till browned lightly, two minutes or so.

5. Add the broth slowly. Stir while cooking gravy till thickened and smooth. Blend in the cream, ground pepper and cayenne pepper.

6. Stir cooked meatballs gently into the gravy. Heat them through. Don’t allow them to boil, though. Serve.