1. 1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. 2. 2. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. 3. *My Meatballs: 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. 4. 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs. 5. 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.). 6. My Note: I used 1/2 skim milk and 1/2 cream so it wasn't so heavy and it turned out great! BUT IF LIKE TO HAVE A GRAVY: see be low. 7. For a Gravy Ingredients: 8. 4 tablespoons unsalted butter. 9. 4 tablespoons flour. 10. 2 1/2 cups beef broth. 11. 1 tablespoon Worcestershire. 12. 1/2 cup sour cream. 13. 1/8 teaspoon allspice. 14. salt/cracked black pepper, to taste. 15. Gravy Directions: 16. 1). In a large skillet, melt butter on medium heat. 17. 2). Whisk in the flour slowly and cook until smooth and slightly darkened. 18. 3). Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer. 19. 4). Reduce the heat to medium low and stir until gravy thickens. 20. 5). Stir in sour cream, mix well, and serve warm on top of meatballs. 21. UPDATE: I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour). 22. Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me! ---------------------------------------------------------------------------
Nutrition
Ingredients
