Time 50m Yield 4 Number Of Ingredients 11 Steps:
Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres. Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished. Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren’t good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.
Time 31m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Melt 3 tablespoons of butter in frying pan. Add onions, fry until clear and tender. Remove onions. In large bowl mix hamburger, 2 Tbs butter, salt, pepper, thyme, 1 egg and sautéed onion. Mix and form into balls or patties. Pan fry patties and put them in large casserole dish. Pour fat from pan. Add beef broth and boil until only 1/2 remains. Add cream. Boil 1 to 2 minute Season with nutmeg, lemon juice, salt and pepper. Remove from heat, add butter and pour over meat. Sauce will be thin. Let sit overnight. Reheating it brings out the flavor. Serve over white rice or alone.
Time 45m Yield 5 serving(s) Number Of Ingredients 12 Steps:
Mix all ingredients-except sauce ingredients-together in a large bowl. Roll into balls and fry in a large skillet. Combine the peach jam, salad dressing and soup mix in a saucepan. Cook over medium heat until blended. Pour over meatballs and simmer for 5 minutes. Serve over rice.
Time 58m Yield 30 Number Of Ingredients 11 Steps:
Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray. Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
