- 1/4 cup (59 ml/ 27.5g) onion, processed in food processor
- 8 oz (226.8 g) ground beef
- 8 oz (226.8) ground pork
- 1 egg
- 2.5 (10g) anchovies in oil, drained and chopped
- 1 teaspoon (5ml, 6.08 g) salt
- 1/2 teaspoon (2 ml, 1.18 g) white pepper
- 1/4 teaspoon (1 ml, .58 g) nutmeg
- 1/4 teaspoon (1 ml, .5g ) allspice
- 1 cup (225 ml/ 241g) beef broth
- 1/4 cup (59 ml/ 59.5 g) heavy cream
- 2 tablespoons (30 ml/ 15 g) blanched almond flour
- salt to taste
- white pepper to taste
Meatballs. Combine all the ingredients in a bowl and mix well. Take the meat mixture, and roll 1 inch (2.5 cm) balls. Base recipe will make approximately 48 meatballs.
Stove-top. Fry the meatballs over medium-high heat in a large skillet, working in batches. I will often use two skillets to cook two batches at once to speed up the process. Brown the meatballs on all sides, which will take a good 15-20 minutes. When cooked, set meatballs aside. For higher fat intake, use the rendered fat for the gravy.
Bake. Preheat the oven to 375F/190C/ Gas Mark 5. Place meatballs on parchment lined cookie sheet with edges, or better yet in mini muffin pans placed on baking sheets. Bake for 25-30 minutes. For higher fat intake, use the rendered fat for the gravy.
Slow cooker. Place the meatballs in the slow cooker, and pour in the beef broth. Cook on low for 6-8 hours, high for 3-5. When done cooking, remove the meat balls. Pour the cooking liquids into a skillet, and add the heavy cream and almond flour and cook over medium to medium-high heat, continuously stirring, to reduce in the gravy.
Pressure Cooker. Brown one batch of the meatballs in the bottom of the pressure cooker on saute. Put in the rest of the meatballs, along with the beef broth. If you are cooking large numbers of meatballs you will need to do this in batches. Close the pressure cooker securely, and cook the meatballs on high for 10 minutes. When all the meatballs are cooked, set them aside. Pour the heavy cream and almond flour into the beef broth, set the pressure cooker on saute, and saute the gravy until thickened. Stir continuously to prevent burning.
Gravy. Pour any rendered cooking fat, along with the beef broth, heavy cream, and almond flour, into a skillet over medium to medium-hight heat to reduce into the gravy. Stir continuously to prevent the gravy from burning.
Base recipe makes approximately 48 meatballs, making 4 servings of 12 meatballs and 1/4 cup (59ml) gravy for a total of 7.6 oz/ 214.5 g.