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Print this Recipe    Meatballs 39

Spiced Meatballs

4 tablespoons (1/2 stick) butter
1 small red onion, chopped
2 slices day-old rye bread, crusts trimmed, torn into pieces (about 1 1/2 cups)
2/3 cup beef stock or canned beef broth
1 egg
1/4 cup finely dice green pepper
2 tablespoons fresh minced garlic
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground white pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground sausage (Hot)

2 tablespoons all purpose flour
1 1/3 cups beef stock or canned beef broth
2 tablespoons whipping cream
2 tablespoons cayenne pepper or less to taste
salt and Freshly ground white pepper to taste

Melt 2 tablespoons butter in heavy medium skillet over medium heat.
Add onion and saute until translucent,add green peppers, and garlic
and cook about 5 minutes. Cool slightly. Combine bread and stock
in large bowl. Mix in onion mixture, egg, allspice and pepper. Add
ground beef, veal and sausage and blend well. (Can be prepared 3
hours ahead. Cover and chill.)

Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons
butter in heavy large skillet over medium heat. Add meatballs and
saute until cooked through and brown, turning occasionally, about
20 minutes. Using slotted spoon, transfer meatballs to platter and
keep warm. Reserve drippings in skillet.

Add flour to drippings in skillet and stir over medium heat until
brown, about 4 minutes. Gradually whisk in stock and cream. Simmer
until sauce is thick and smooth, stirring frequently, about 5
minutes. Add cayenne pepper Season to taste with salt and white
pepper. Pour sauce over meatballs and serve.

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