You will need:
½ cup of fine breadcrumbs150mls of full cream Milk for the breadcrumbsTouch of Olive oil and butter for sautéing1 egg – lightly beaten1 onion, peeled and small dice500gms of Beef MinceSalt and LOTS of Black pepper½ teaspoon of allspice (optional)
To finish the sauce:
½ cup of Stock½ cup of full cream milk and/or cream to finishFlour to thicken (optional)
Pre-heat oven to 180ºc or 160ºfor a fan forced oven.Mix the breadcrumbs with the 150mls of milk and set aside.Gently cook the chopped onion in a little olive oil and butter in a large frypan until they are translucent.Remove to a large bowl and then add the breadcrumb mixture, onion, egg, beef mince andSeasonings. Mix thoroughly together by hand until firmly incorporated.
Using wet hands form the mixture into balls (about golf ball size).Using the same pan you cooked the onion in (add a little more butter and oil if necessary) cook the meatballs in batches on a medium heat. Enough to brown them all over.Reserve to an oven dish. When all the meatballs have been pan cooked pop them in thepre-heated oven.
Make the sauce in the frypan by adding the stock and milk, scrapping the sides and whisking gently over a moderate heat. The sauce should be dark and creamy. Thicken if you wish.
To Serve:Either just pour the sauce oven the meatballs and serveOrPlace the sauce covered meatballs in the oven to keep warm till serving timeOrPlace the meatballs in the sauce in the pan, coat well and then serve
These meatballs are great when served with creamy mashed potatoes, sautéed red cabbage and Asian greens.