These meatballs are delicious when served over egg noodles or with mashed potatoes. True comfort food.
1 lb. ground chuck
1 lb. ground pork (or 2 lbs. ground chuck)
1 small onion, peeled & diced
1/2 cup dried breadcrumbs
Beef stock as needed – canned is fine
1 tsp. minced parsley
1/2 teaspoon kosher salt
1/4 tsp. ground black pepper
1/2 tsp. Worcestershire sauce
1 egg, beaten
1/4 cup milk
1 medium tomato, chopped
1 tsp. soy sauce
1/2 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. dried thyme
Sauce:
2 cups chicken stock – canned is fine
4 Tbsp. butter
1/4 cup flour
1/4 tsp. onion salt
1/4 tsp. white pepper
1/2 tsp. lemon juice
1 bay leaf
Into a large bowl, mix all the meatball ingredients just until combined – don’t overmix it or it will be tough. Cover the bowl and put into the fridge for 2 hours before you form it into meatballs – this mixture has to firm up a bit.
When 2 hours is up, preheat oven to 350 and form your meatballs onto a single layer in a baking dish. Beke for 25 minutes, pour off the fat and bake for 10 minutes more. Set aside.
Now, in a medium saucepan bring the broth to a boil and simmer for 10 minutes. While it’s simmering, into a large skillet melt the butter over low heat then stir in the flour. Cook for 5 minutes, stirring constantly. Whisk in the stock and cook until thickened. Add the spices and lemon juice then cook for 5 more minutes. Add the meatballs to the suce and serve over noodles or with mashed potatoes.