(Makes @ 130 small meatballs)
1½ lbs pork, ground
1 lb veal, ground (optional, if using decrease beef and pork by ½ lb each.)
2 slices white bread (1 cup)
¼ cup milk
1 tblsp butter
½ cup onions, finely chopped
2 or 3 button mushrooms, sliced, (optional)
1 tsp salt
½ tsp black pepper
¼ tsp allspice
¼ tsp nutmeg
2 large eggs
1 tblsp molassass
¼ cup flour
½ stick of butter, no salt (sweet)
3 cups beef stock
¼ cup cream
splash of sherry
splash of worchestershire sauce
splash of red wine
Pre-heat the oven to 425° F.
Saute the onions in the butter for 2 minutes on medium heat. Set the onions aside and saute the mushrooms for 3-4 minutes, add a little more butter if needed, now set the mushrooms aside, off the heat.
Mix together the meats, bread, milk, salt pepper, allspice, nutmeg, eggs and molassass.
Now add the onions to the meat mixture and blend together until incorperated.
Make 1 oz size balls and place on a sheet pan, a half inch away from one another uniformely in rows.
Lower the oven temperature to 400° F.
Cook the meatballs for about 20-25 minutes until cooked all the way through.
While the meatballs are baking in the oven, start the sauce by adding the flour and ½ stick of butter to a sauce pan. Whisk the flour and butter over med. low heat until the mixture loses its floury taste and starts to turn color. Turn the heat up to medium, now whisk in the beef stock, keep stiring until this mixture comes to a slow boil. Lower heat and add in the mushrooms if you are using them.
Now add in your spah of sherry, worchestershire suace and wine mix well and now stir in your cream. Keep sauce from boiling and wait until meatballs are ready to add to your suace, mix well. Serve over egg noodles or enjoy as is!