8 ounces onions, small dice
2 ounces whole butter
2 pounds ground beef
2 pounds ground pork
4 ounces fresh bread crumbs
3 eggs
1 tablespoon salt
pepper, to taste
nutmeg, to taste
allspice, to taste
1 teaspoon lemon zest, grated
1 quart demi glace, hot
8 ounces heavy cream, hot
2 tablespoons fresh dill, chopped
Servings: 14
1. Sauté the onions in butter without coloring. Remove and cool.
2. Combine the onions with all the ingredients except the demi-glace, cream and dill. Mix well.
3. Portion the meat with a #20 scoop; form into balls with your hands and place on a sheet pan.
4. Bake the meatballs at 400ºF (200ºC) until firm, approximately 15 minutes. Remove the meatballs from the pan with a slotted spoon, draining well, and place in a hotel pan.
5. Combine the demi-glace, cream and dill; pour over the meatballs.
6. Cover the meatballs and bake at 350ºF (180ºC) until done, approximately 20 minutes. Skim off the grease from the surface and serve.
Yield: 4 1/2 pounds (2 kg)
2 ounces whole butter
2 pounds ground beef
2 pounds ground pork
4 ounces fresh bread crumbs
3 eggs
1 tablespoon salt
pepper, to taste
nutmeg, to taste
allspice, to taste
1 teaspoon lemon zest, grated
1 quart demi glace, hot
8 ounces heavy cream, hot
2 tablespoons fresh dill, chopped
Servings: 14
1. Sauté the onions in butter without coloring. Remove and cool.
2. Combine the onions with all the ingredients except the demi-glace, cream and dill. Mix well.
3. Portion the meat with a #20 scoop; form into balls with your hands and place on a sheet pan.
4. Bake the meatballs at 400ºF (200ºC) until firm, approximately 15 minutes. Remove the meatballs from the pan with a slotted spoon, draining well, and place in a hotel pan.
5. Combine the demi-glace, cream and dill; pour over the meatballs.
6. Cover the meatballs and bake at 350ºF (180ºC) until done, approximately 20 minutes. Skim off the grease from the surface and serve.
Yield: 4 1/2 pounds (2 kg)
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