* ingredients:
°1 pound minced meat
°cup of rusk, ground rusk
°1 tablespoon minced parsley
°Half a teaspoon of ground spices
°Half a teaspoon ground nutmeg
°½ cup finely chopped onion
°Half a teaspoon of garlic powder
°Half a teaspoon pepper
°Half a teaspoon of salt
°1 egg
°1 tbsp. olive oil
°5 tablespoons. butter
°3 tbsp.flour
°2 c beef broth
°1 c cream
°1 tspMustard
°Salt & pepper to taste
* Methods :
In a medium bowl, combine ground beef, bacon, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and eggs. Mix until combined.
Rolling to 12 large meatballs or 20 meatballs. In skillet, heat olive oil & 1 tsp butter. Add the meatballs and cook constantly until brown on all sides and cooked through. Transfer to a plate and cover with tin foil.
Add 4 tablespoons butter and flour to the skillet and whisk until browned. Slowly stir in the beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer over low heat until sauce begins to thicken. Salt and pepper to taste.
Add the meatballs to the skillet and simmer for another 1-2 minutes. Serving on egg noodles or rice.
Enjoy !
