New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sarah Whitman-Salker
If you serve these with toothpicks, they make great appetizers.
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, minced
- 1 tablespoon powdered mustard
- Ground nutmeg
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- 2 tablespoons vegetable oil
- 1/4 cup cream
- Heat 1 tablespoon vegetable oil in a small sauté pan. Sauté the onions until very soft, about 10 to 15 minutes.
- Meanwhile, soak the breadcrumbs in the milk until the milk is absorbed.Combine the meat with the sautéed onion, moist breadcrumbs, powdered mustard, a pinch of nutmeg, the parsley and a pinch of salt and pepper. With wet hands, form the mixture into balls.
- Heat the remaining 1 tablespoon vegetable oil in a sauté pan over medium heat and cook the meatballs until browned all over and cooked through, about 15 to 20 minutes. When the meatballs are all done cooking, remove them to a plate and cover them with foil to keep them warm.
- To make the sauce, whisk the cream into the fat left in the pan from the cooking of the meatballs. Bring the cream to a low simmer, making sure to scrape up all the browned bits from the bottom of the pan, until the sauce has thickened. Pour over the meatballs, and serve.