Ingredients:
1 lb ground round
1 lb ground pork
3 eggs, lightly beaten
4 ounces French bread, with crust removed
1 1/2 cups milk
1 yellow onions, diced ( I use a small onion)
1 clove garlic, minced
1 tablespoon italian seasoning
1 tablespoon kosher salt
1 teaspoon pepper
2 tablespoons butter
1 (14 ounce) cans beef broth
breadcrumbs, for coating
olive oil ( for frying, enough to come to the half-point of the meatball)
2 tablespoons cornstarch
Directions:
Cube french bread and soak in milk about 10 minutes or until soft.
Crumble meat in large bowl and add eggs, onion, garlic Italian seasoning, salt and pepper.
Squeeze milk out of bread and crumble bread into meat mixture.
Mix well.
Shape into balls and roll in bread crumbs.
In dutch oven, heat olive oil.
Brown meatballs in batches, turning to brown all sides.
After browning, drain off all but about 1 tbsp oil and add butter and beef broth to pot.
Add meatballs back in.
Cover and bake in a 350 oven for 45 minutes-1 hour.
When meatballs are done– remove to platter and keep warm.
Add cornstarch to the beef broth (I pour about 1/2 cup of broth into measuring cup and add the cornstarch, then pour back into pot).
Bring to a boil over medium heat and cook, stirring until thickened for gravy.
Serve over meatballs.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.