Tuesday, January 24, 2017


One of the things I do when making a new recipe is make it EXACTLY the way it is written the first time.  The next time through I make the changes that appeal to my family's tastes.  I don't post them until I've tried them the second time and plan to make them yet again.  These meatballs were one of those recipes.
1 Vidalia onion, finely chopped
4 cloves garlic, finely minced
1 1/2 teaspoon salt
1 teaspoon fennel seeds, finely crushed
1 teaspoon white pepper
2 slices white bread, no crusts, torn into crumbles
1 3/4 pounds ground sirloin
3/4 pound ground pork
1 tablespoon cooking oil
  • Heat oil over medium high heat.
  • Add onions, garlic, fennel, salt and pepper sauteing until onion is completely tender. 
  • Add onion mixture to a large mixing bowl and cool completely.
  • Add bread to onion mixture and blend well.
  • Add beef and pork, mixing with your hands until the onion mixture is well blended into the meat mixture. 
  • Form into ping pong size balls.  Should make 40 or so. SET ASIDE 2 uncooked meatballs for making your sauce.
  • Line a jelly roll pan with foil. 
  • Arrange meatballs on foil.  I use a stainless cooling rack inside the jelly roll pan to put the meatballs on so the juices fall below.  
  • Preheat the broiler.
  • Broil meatballs for 7-10 minutes or until cooked through.
1 tablespoons avocado oil
4 teaspoons WONDRA flour
1/4 teaspoon allspice
2 cups beef stock
3 tablespoons sour cream
1 tablespoon butter
1 1/2 teaspoons apple cider vinegar*
  • Heat oil over medium high heat.
  • Add your 2 uncooked meatballs, stirring and crumbling.
  • Add flour and all spice, coating and blending the meat.
  • Add stock and bring to a boil. Reduce heat slightly and reduce to 1 cup. 
  • Remove from heat and add sour cream, butter and vinegar.
  • Spoon over meatballs.
  • Serve with mashed potatoes or noodles.
NOTE: *This recipe works well with other flavored vinegars if you omit the fennel.

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