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INGREDIENTS
For the meatballs:
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 small onion, chopped
- 1-2 garlic cloves, chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper to taste
For the sauce:
- 1 cup grated mozzarella
- 1/4 cup grated Parmesan
- 2 cups chicken broth
- 3/4 cups heavy cream
- 1 garlic clove, crushed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground pepper to taste
PREPARATIONS
Preheat the oven to 400°F and grease a 9 x 13 inch baking pan. Put aside.
In a small bowl, combine milk and breadcrumbs and set aside. The breadcrumbs will absorb the milk and become mushy.
In a large bowl, combine the egg, Worcestershire sauce, salt, pepper, parsley and oregano.Add the meat to the egg mixture and use your hands to mix the egg and meat well.
Add the onion, garlic and soaked breadcrumbs to the meat and mix well with your hands.
Form 2.5 cm balls out of the meat and place them on a baking tray. Place in the oven and cook for 10 minutes. Turn the meatballs over and cook for another 10 minutes.
While the meatballs are cooking, prepare the sauce:
In a medium saucepan over medium heat, melt the butter. Add the garlic. When the butter melts, add the flour and fry for a minute.
Gradually add the broth, stirring constantly. Add nutmeg, salt and pepper, bring to the boil and cook for 2-3 minutes.
Reduce heat to medium-low, add cream and Parmesan, and season again if necessary. Cook for another 2-3 minutes. Squeeze out the crushed garlic and pour the sauce over the meatballs in the baking dish. (If necessary, drain the fat from the pan first.)
Sprinkle the mozzarella over the meatballs and return to the oven for 10 to 15 minutes, until golden brown and piping hot.Allow to cool for 5 minutes before serving. Recognize!
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