Beef and liver meatballs in beef cream sauce

12 Mar

Beef and liver meatballs

  • 2 Tbs. unsalted butter
  • 1/3 c. onion, minced
  • 2 cloves garlic, crushed and minced
  • 1/2 tsp. freshly ground allspice
  • 1 tsp. sea salt
  • freshly ground black pepper
  • 1/2 c. milk
  • 1 tsp. Worcestershire sauce
  • 1 c. breadcrumbs
  • 1 lb. ground beef
  • 1/4 lb. beef liver
  • 1 large egg

Saute the onion in the butter for ~3-5 min.  Add the garlic, salt, pepper, allspice and cook for another minute, then add milk and Worcestershire.  Heat until warm then set aside to cool.  When cooled, add the breadcrumbs and set aside to soak for about 5-10 min.

Put the beef liver in the food processor and pulse until minced.  Add the ground beef and pulse a few times until mixed.  Combine the egg, beef mixture, and breadcrumb mixture in a large bowl, mixing with your hands and fingertips.  Can set in the fridge until ready to brown.

Make little one inch meatballs.  Brown the meatballs in a cast iron skillet set on medium (on two sides is good).  To finish cooking, set on baking sheets and cook at 400 degrees F for 20 min.  Serve with beef cream sauce on rice.

Beef cream sauce

  • 2 Tbs. unsalted butter
  • 2 Tbs. cornstarch
  • 1 1/2 c. beef broth
  • 1 tsp. Worcestershire sauce
  • 2 Tbs. dried parsley or 1/4 c. fresh
  • 1/4 tsp. freshly ground allspice
  • 1/4 c. kefir
  • 1/4 c. heavy cream

Melt the butter on low in a pan.  Mix a little of the beef broth with the cornstarch then add that mix to the rest of the broth, also add in the allspice.  Pour into the pan and cook on med.-low until the sauce simmers and thickens.  Add the parsley, Worcestershire sauce, kefir, and heavy cream.  Gently heat until warm.


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