Beef Veal: Meatballs 39 by Recipe Cottage

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	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.