Good served with a crusty bread and stout lager.
FOR MEATBALLS: Melt 1/2 the butter in a heavy skillet over medium heat. Add onion and sauté until translucent, cool slightly. Combine bread and stock in a large bowl, mix in onion, egg, allspice and pepper. Add ground meat and blend well. Shape meat into 1 1/4 inch balls. Melt remaining butter in heavy skillet over medium heat and sauté meatballs until cooked through and brown (about 20 minutes) turning occasionally. Transfer to a platter and keep warm. FOR SAUCE: Add flour to drippings in skillet and stir over medium heat until brown (about 4 minutes). Gradually whisk in the stock and cream. Simmer until sauce is thick and smooth stirring frequently aabout 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.
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