July 05, 2008

Three Meat Meatballs in Plum Sauce

Although I don't typically add veal to my meatloaf or meatballs I've heard a mixture of three meats is the 'secret' to such recipes. I don't mainly because I never buy veal and never have it on hand when I decide, once a year or so, to make a meatloaf or once every 'couple' years to do meatballs. So if you don't have veal on hand, just use double the beef in this recipe.

3 Meat Meatballs in Plum Sauce

1/2 cup milk
1 cup soft bread crumbs
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped
salt and pepper to taste
1/8 teaspoon ground cloves
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons vegetable oil
1/2 teaspoon beef bouillon granules
1/2 cup boiling water
3 tablespoons all-purpose flour
1 cup plum jam
1/2 cup chili sauce

In a large bowl, pour milk over bread crumbs to moisten and let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Add the beef, pork and veal and mix well (mixture will be soft). Shape into 1-in. balls. In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased pan or baking dish.

In a bowl, dissolve bouillon in water. Stir flour into oil; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. Cover and bake at 350° for 45 minutes until the meat is done.Print Friendly and PDF