Ingredients for Meatballs:
1 lb Strauss Group Raised Veal
1 egg
1/2 c plain breadcrumbs
1/4-1/3 c cream
4 Tbs white onion, finely chopped
1 Tbs Dijon mustard
1 Tsp kosher salt
1/4 Tsp pepper
4 Tbs butter or olive oil
Ingredients for Sauce:
2 Tbs butter
2 Tbs flour
1 1/2 c beef, veal or chicken stock
1/2 c dry white wine
1 c sour cream
1 Tsp nutmeg
1/2 Tsp cardamom
2 Tsp lingonberry preserves (note: other berry preserves can be substituted)
1 lb cooked egg noodles
Finely chopped parsley, for garnish
Method for Meatballs:
- Pre-heat oven to 400°F.
- In a bowl, combine breadcrumbs with cream and egg; add veal, onion, mustard, salt and pepper, mixing thoroughly.
- Form the mixture into 1- to 2-inch size meatballs.
- Heat a large sauté pan over medium heat; add 4 tablespoons of butter or olive oil. When butter or oil is hot, sauté the meatballs, working in batches and browning them slowly on all sides.
- Once browned and almost cooked through, use a slotted spoon to remove them from the pan, reserving the pan butter for the sauce.
- Place meatballs in a single layer on a baking dish and bake in preheated 400-degree oven until cooked through (approximately 10 minutes).
Method for Sauce:
- Using the same sauté pan, melt the 2 remaining tablespoons of butter, whisk in the flour to make a roux, and cook, stirring constantly, for a minute or two.
- Whisk in stock and wine and stir over low heat for 6-8 minutes until thickened.
- Stir in sour cream, nutmeg, cardamom, and preserves and heat through.
- Season with salt and pepper to taste.
- Carefully remove the meatballs from the baking sheet. Mix meatballs and egg noodles with sauce and garnish with parsley.
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