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grbeef11

grbeef11 — a community recipe on Potlikkr.

Ingredients

• 2.0 slice Rye Bread Crusts Trimmed
• 0.6667 cup Beef Stock
• 1.3333 cup Beef Stock
• 0.25 tsp White Pepper

Method (preview)

1. 1

   FOR MEATBALLS: Melt 1/2 the butter in a heavy skillet over medium heat. Add onion and saut� until translucent, cool slightly. Combine bread and stock in a large bowl, mix in onion, egg, allspice and pepper. Add ground meat and blend well. Shape meat into 1 1/4 inch balls. Melt remaining butter in heavy skillet over medium heat and saut� meatballs until cooked through and brown (about 20 minutes) turning occasionally. Transfer to a platter and keep warm. FOR SAUCE: Add flour to drippings in skillet and stir over medium heat until brown (about 4 minutes). Gradually whisk in the stock and cream. Simmer until sauce is thick and smooth stirring frequently aabout 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve. Per Serving: 306 Cal (52% from Fat, 35% from Protein, 13% from Carb); 26 g Protein; 17 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 10 g Carb; 1 g Fiber; 142 mg Calcium; 2 mg Iron; 535 mg Sodium; 93 mg Cholesterol

2. 2

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