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.

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