/ck/ - Food & Cooking

Meatballs.

1 pound meat,
2 onions,
1/2 cup bread crumbs
1/2 cup cream
1/2 cup beef or chicken broth
2 eggs
salt
black pepper
oregano
basil
butter for frying

Peel and mince your onions, sautee in butter until they've sweated a good deal of their water content. In a bowl, combine crumbs, broth, cream and seasonings, stir well, and let absorb for 15 minutes. Divide your meat to four portions, and in a separate bowl, with your hands, knead one portion of the meat into a very very fine, pasty consistency. Do this diligently and you'll get the best meatballs you can imagine. When one portion is done, just add in another and continue. When that's done, combine the two bowlfuls, as well as 2 raw eggs, and mix them all together to an even, divided consistency for the final time. Let sit in the fridge for another 15 minutes. Then, roll the mass into balls that fit in the cup of a tablespoon, fry them in butter for a rough 4 minute on both sides, and set aside. Add wheat flour to the drippings, stir well, and cook to light brown colour. Add broth or water as needed, stir to an even consistency, and let it cook for 5 minutes so it gets to thicken. Season as necessary to a somewhat overseasoned, "too salty" taste, and without sparing expense, even it out with cream. There's your gravy. Serve with fork-mashed potatoes, lingonberry jam and steamed peas and carrots.

Aren't you a spastic little gremlin? Calm the fuck down.

I like meatballs though.

Slow cooker? Do you really need to use it?

Because I'd just make some lovely meatballs in gravy, mashed potatoes, steamed peas, pickled beets and lingonberry jam.