Brandy Meatballs
This dish is great for parties. It is a slight twist on the traditional
Italian meatball. It can be served as an appetizer or an entrée.
Yields: Makes About 4 Servings.
Ingrediënten
- 3 ½ cups of lean ground beef
- ⅓ cup of chopped cooked ham
- 2 egg yolks
- ⅔ cup of Parmesan cheese freshly grated if available
- 1 tablespoon of parsley
- 2 tablespoons of heavy cream
- Flour as needed for dusting
- ¼ cup of butter
- 1 tablespoon of olive oil
- 1 small onion chopped
- 3 tablespoons of water
- 1 tablespoon of brandy
- Salt and pepper to taste
Instructies
- Combine the meats, egg yolks, cheese, parsley, cream, and salt and pepper in a large mixing bowl.
- Mix together using your hands until thoroughly combined.
- Shape the mixture into meatballs.
- Avoid meat sticking to your hands by using damp hands.
- Lightly dust the meatballs with flour.
- Using a sauté pan, heat oil and butter.
- Cook the onion in the oil and butter on low heat for five minutes, stir occasionally.
- Put in meatballs and increase heat to high.
- Cook each meatball for just 1 minute on each side.
- Lower heat and cook meatballs for 15 minutes.
- Meatballs may still be slightly pink in the center.
- Remove to a serving bowl and set aside.
- Stir 3 tablespoons of water into the pan.
- Heat for just a few seconds then add the brandy.
- Using a whisk, stir, scraping up all of the pan juices.
- Cook the sauce until thickened.
- Pour the sauce over the meatballs and serve.
