- 1/3 cup breadcrumbs
- 1/2 cup milk
- 6 oz ground beef
- 6 oz ground pork
- 6 oz ground veal
- 1/4 cup sparkling water
- 1 tsp salt
- 1/2 tsp freshly ground white pepper
- 1/4 tsp ground allspice
- 1 tsp grated onion
- 2 Tbsp unsalted butter, divided
- 1 3/4 cups beef broth
- 1 1/2 Tbsp flour
- 1/4 cup cold water
- 1/2 cup heavy cream
- Salt and freshly ground white pepper
- Dill, for garnish
To make the meatballs, in a bowl, soak breadcrumbs in milk for 5 minutes. Mix meats in with breadcrumbs and add all other ingredients, except butter. Mixture will be wet and sticky. Using your hands dipped in cold water, form mixture into small meatballs of uniform size, about 1” in diameter.
In a frying pan over medium heat, add 1 tablespoon butter and brown half meatballs. Transfer meatballs to a large saucepan over medium-low heat with ¾ cup beef broth. Add remaining 1 tablespoon butter and cook remaining meatballs. When meatballs are no longer pink on the outside, transfer to saucepan with other meatballs.
To make the sauce, raise heat to high over frying pan and add remaining 3/4 cup of beef broth. Scrape bottom of pan to release browned bits, add to saucepan with meatballs, and simmer for 8 minutes.
In a small dish, combine flour and water to form a paste and add it to pan. Lower heat and simmer for 5 minutes. Add cream and simmer until sauce is slightly thickened, about 3 minutes. Season with salt and pepper and garnish with dill.
From Ola Fendert, chef/owner of Oola restaurant in San Francisco, and The San Francisco Chronicle