Fry onion in 10 g butter for 5 minutes and cool. Mix with meats, egg, breadcrumbs, 60 g milk, allspice and salt; rest 10 minutes.

Ingredients

• 280 gBeef, ground, 80% lean meat / 20% fat, raw
• 280 gPork, ground, 84% lean / 16% fat, raw
• 120 gOnions, raw
• 100 gEgg, whole, raw, fresh
• 60 gBread, crumbs, dry, grated, plain
• 120 gMilk, whole, 3.25% milkfat, with added vitamin D
• 160 gCream, fluid, heavy whipping
• 30 gButter, without salt
• 2 gSpices, allspice, ground
• 20 gWheat flour, white, all-purpose, unenriched
• 5 gSalt, table

Method

1. Fry onion in 10 g butter for 5 minutes and cool. Mix with meats, egg, breadcrumbs, 60 g milk, allspice and salt; rest 10 minutes.
2. Shape 20 meatballs. Fry in remaining butter at 175 °C for 8 minutes, turning several times, then remove.
3. Stir flour into the pan, then gradually add remaining milk and cream. Cook 8 minutes until thick, return meatballs and warm gently 2 minutes more.