For the meatballs:
1 lb ground beef
1 lb ground pork
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
2 tbsp balsamic vinegar
1 cup breadcrumbs
2 eggs
1 tbsp old fashioned Dijon mustard
1 tsp nutmeg
1 tsp Espelette pepper
1 tsp salt
Pepper to taste
For the sauce:
1 tbsp cornstarch + 1 tbsp (15 ml) water
3 cups beef broth
1 cup 15% cooking cream
2 tbsp Dijon mustard
Salt and pepper
Garnish:
1/3 cup chopped fresh parsley
Pomegranate seeds
Instructions for the meatballs:
Preheat oven to 400°F. Line a cookie sheet with parchment paper.
In a non-stick skillet over medium heat, brown onions in oil. Add garlic and cook for 1 minute. Deglaze with balsamic vinegar and cook for another minute. Transfer to a plate and let cool.
In a large bowl, mix all meatball ingredients with cooled onions. Shape into golf ball sized balls and place on cookie sheet. Bake for 20 minutes.
Instructions for the sauce:
In a small bowl, dissolve cornstarch in water.
In the same pan used to brown the onions, pour in the broth, cream and diluted cornstarch. Stir with a whisk and bring to a boil. Add salt and pepper and simmer over low heat for a few minutes. Add Dijon mustard and stir well.
Place the cooked meatballs in the sauce and simmer over low heat for 15 minutes, until the sauce thickens.
Enjoy your meal.
