As aired on February 6, 2012
Recipe Courtesy of Chef Bryan Woolley
3 white bread slices, crusts removed
1/4 cup milk
1 pound lean ground beef
3/4 pound ground pork
1 tbsp onion powder
1/4 tsp nutmeg
1/4 tsp cardamom
salt and pepper
4 tbsp butter
1/4 cup flour
3 cups beef stock
1/2 cup sour cream
1/4 cup lingonberry or raspberry jelly (can use jam but strain out seeds)
1. Add the bread slices to a bowl and pour the milk over them. Set aside for 30 minutes or until the milk is absorbed.
2. Add the beef, pork , egg, onion powder, nutmeg, cardamom, salt and pepper (to taste) to the bread and work everything together. Form into golf ball sized meatballs and place the prepared meatballs on a baking sheet until finished shaping them.
3. Heat a large skillet on the stove and add just enough oil to lightly coat the pan. Pan sear the meatballs until brown on all sides. Place them on a parchment lined baking sheet and finish baking them off in the oven.
4. Add an additional 4 tbsp butter to the saute pan. Melt the butter and add the flour to create a roux. Whisk in the beef stock and bring to a boil. Boil the sauce for about 2 minutes and remove from the heat. Whisk in the sour cream and lingonberry (or raspberry jam).
5. Remove the meatballs from the oven and place in a large bowl. Pour the sauce over the meatballs and serve with Klondike potatoes and your favorite vegetable. Enjoy!