Who doesn’t love meatballs? These are savory and comforting – the perfect dish for your next gathering. Created by Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator, Lindsey McClave, this recipe definitely deserves a spot in your bring-a-dish-to-the-party rotation.
Makes Approximately 30 Meatballs
- 1lb Foxhollow ground beef
- ¼ cup panko breadcrumbs
- ¾ cup heavy cream, divided
- ¼ tsp red pepper flakes
- ½ tsp allspice
- ⅛ tsp nutmeg
- 1 tsp honey
- 2 tbs minced fresh parsley, divided
- 1 large egg, beaten
- ½ onion, diced
- 2 cloves garlic, minced
- 3 slices bacon, diced
- 2 tsp worcestershire sauce, divided
- 1 tbs flour
- 2 cups low sodium beef stock
- 1 tbs dijon mustard
- olive oil
- kosher salt
- black pepper
Preheat the oven to 400°. Place breadcrumbs & ¼ cup of the cream in a small bowl & mix. Set aside. Warm a large skillet over medium heat & add 1 tbs olive oil. Once warm, add the onion & cook until softened, about 5-7 minutes. Add garlic & saute until fragrant, around 1 minute. Remove onion & garlic to a bowl & set aside.
Keeping the heat at medium, pour 1 tbs of olive oil into the same skillet &, once hot, add the bacon. Saute until bacon is crisp & fat has rendered. Turn off heat & use a slotted spoon to transfer the bacon to a plate. Leave bacon drippings in skillet & set aside.
Place beef in a large bowl & add red pepper flakes, allspice, nutmeg, honey, 1 tbs parsley, egg, 1 tsp worcestershire, bacon, onion & garlic, breadcrumbs, 1 tsp kosher salt & ¼ tsp black pepper. Use your hands to bring the ingredients together, blending well with the beef while being careful not to overmix. Grease a large, rimmed sheet pan.
Use your hands to form the ground beef into small balls, about half the size of a golf ball. Space evenly on the sheet pan. Mixture will yield about 30 meatballs. Transfer the meatballs to the oven & allow to bake for 10 minutes before flipping & cooking an additional 5 minutes.
While the meatballs are cooking make the sauce. Set the skillet with the bacon drippings over a medium-low flame. Once warmed, add the flour to the pan & whisk until blended with the fat, making a roux. Whisk the roux for 1-2 minutes, ensuring no clumps remain. Whisk in the beef stock & allow to simmer, whisking often, until it begins to thicken, about 5 minutes. Turn off the heat & whisk in remaining cream & dijon mustard. Taste & add salt & pepper until sauce reaches desired seasoning.
Transfer the meatballs to the sauce & bring the sauce to a simmer. Cover, drop the heat to low, & continue to cook for 5 minutes. Garnish with remaining parsley & serve with toothpicks as an appetizer or over egg noodles or mashed potatoes as a main course.