| Yield 1X: | 80.00 | oz | Allergens: | ||
| Portion: | 10 | oz | Garlic, onion, dairy, gluten | ||
| Portions: | 8.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Butter | 1.00 | 2.00 | ||
| Garlic, minced | 0.50 | 1.00 | ||
| Onions, minced | 8.00 | 1 | ||
| Ground beef | 4 | 8 | ||
| Panko | 2.00 | 4.00 | ||
| Parsley, chopped | 1.00 | 2.00 | ||
| Allspice, ground 1/2 t. | ||||
| Nutmeg, ground 1/2 t. | ||||
| Eggs (EACH) | 4.00 | 8.00 | ||
| Salt and pepper to taste | ||||
| Canola oil to fry | ||||
| Sauce | ||||
| Roux | 2.00 | 4.00 | ||
| Chicken broth | 1 | 2 | ||
| Cream | 8.00 | 1 | ||
| Worcestershire sauce | 1.00 | 2.00 | ||
| Dijon mustard | 0.25 | 0.50 |
Carefully measure and prepare all ingredients. Sautee the garlic and onions in the butter until soft. Cool completely. Combine cooked onions and garlic with remaining meatball ingredients in the mixer, and mix on speed one until smooth, adding salt and pepper to taste. Form into 1 oz. balls, and fry in canola oil until brown on all sides. Remove from the pan, and reserve.
Drain any remaining fat from the pan, and add the roux. Heat, stirring, until hot, then whisk in the chicken broth. Whisk until smooth, then add the cream, Worcestershire, and Dijon. Reduce to a simmer, and cook ten minutes. Add the browned meatballs, and return to a simmer. Cook for 20 minutes.
Remove from the heat, and transfer to a hotel pan. Cool completely, then cover. Label, date, and initial. Store refrigerated.