1 large egg
1/4 C heavy cream
1/2 C breadcrumbs
8 oz ground pork
1/4 cup grated onion
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp black pepper
1 tsp packed brown sugar
1 1/2 tsp salt
1 tsp baking powder
8 oz 85% lean ground beef
1 Tbl unsalted butter
1 Tbl unbleached all purpose flour
1 1/2 C low sodium chicken broth
1 Tbl packed brown sugar
1/2 C heavy cream
2 tsp fresh lemon juice
salt and pepper
1/2 lb egg noodles
Preheat oven to 375. Whisk egg and cream together with breadcrumbs in a medium bowl. Set aside. Meanwhile, in stand mixer with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed for 2 minutes. Scrape bowl down and add breadcrumb mixture. Beat on high speed 1 minute. Add beef and mix on medium low speed 30 seconds, scraping bowl as needed. For into 24 meatballs. Place meatballs on a baking sheet covered with foil and coated in cooking spray. Bake at 375 for 15-20 minutes, until internal temperature is 160 F. While the meatballs bake, cook egg noodles according to package directions. In a large skillet over medium high heat, add butter. When foaming subsides, add flour and whisk about 30 seconds. Slowly whisk in broth. Add brown sugar and bring to a simmer. Reduce heat to medium and cook 5 minutes. Stir in cream and return to a simmer. Add meatballs to sauce and simmer about 5 minutes. Stir in lemon juice, and season with salt and pepper to taste. Serve over egg noodles.
1/4 C heavy cream
1/2 C breadcrumbs
8 oz ground pork
1/4 cup grated onion
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp black pepper
1 tsp packed brown sugar
1 1/2 tsp salt
1 tsp baking powder
8 oz 85% lean ground beef
1 Tbl unsalted butter
1 Tbl unbleached all purpose flour
1 1/2 C low sodium chicken broth
1 Tbl packed brown sugar
1/2 C heavy cream
2 tsp fresh lemon juice
salt and pepper
1/2 lb egg noodles
Preheat oven to 375. Whisk egg and cream together with breadcrumbs in a medium bowl. Set aside. Meanwhile, in stand mixer with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed for 2 minutes. Scrape bowl down and add breadcrumb mixture. Beat on high speed 1 minute. Add beef and mix on medium low speed 30 seconds, scraping bowl as needed. For into 24 meatballs. Place meatballs on a baking sheet covered with foil and coated in cooking spray. Bake at 375 for 15-20 minutes, until internal temperature is 160 F. While the meatballs bake, cook egg noodles according to package directions. In a large skillet over medium high heat, add butter. When foaming subsides, add flour and whisk about 30 seconds. Slowly whisk in broth. Add brown sugar and bring to a simmer. Reduce heat to medium and cook 5 minutes. Stir in cream and return to a simmer. Add meatballs to sauce and simmer about 5 minutes. Stir in lemon juice, and season with salt and pepper to taste. Serve over egg noodles.
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