For the Meatballs
1/4 cup of milk
1/2 cup of bread crumbs, unseasoned
1 pound ground Beef
1 pound ground pork
2 large egg yolks, beaten
1 packet of Larder Meat Co. Holiday Spice
1 large carrot, cut into small dice
1 small head of fennel, cut into small dice
3 large shallots, minced
3 cloves garlic, minced
3 tablespoons neutral cooking oil
For the Gravy
3 cups chicken or beef broth
1 large bay leaf
1/4 cup all-purpose flour
1/4 cup heavy cream
Kosher salt to tase
Fresh tarragon leaves
Freshly grated nutmeg
For the Meatballs
- Preheat oven to 225 degrees.
- Combine the milk and breadcrumbs in a small mixing bowl and set aside.
- Sauté carrot, fennel, and shallots until soft. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat, place on a small plate and chill in your refrigerator.
- Using your hands or in the bowl of an electric stand mixer fitted with the paddle attachment, throughly mix the beef, pork, bread/milk mixture, egg yolks, and Larder Meat Co. Winter Spice Seasoning. When the sautéed onion mixture is cool, add this to the mixing bowl and continue mixing until the ingredients are completely incorporated. Keep in mind that the more you mix, the firmer/more dense your meatballs will become.
- Begin rolling the meatball mixture into large marble sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate for about 30 minutes to set the mixture.
- Heat a tablespoon of the canola oil in a large cast-iron skillet or other heavy bottomed frying pan and begin searing off the meatballs in batches. Frying the meatballs 5-8 at a time will make it easier to manage your heat and lightly brown each meatball without crowding your pan.
- After the meatballs are seared, transfer them into a baking dish and hold them in the warm oven while you make the gravy.
For the Gravy and to Serve
- On low heat and in the same pan that you used to sear the meatballs, add the flour and whisk it until it picks up and juices and bits left from the meatballs and allow it to brown slightly.
- Slowly add the beef stock and the bay leaf, whisk it until it thickens.
- Add the heavy cream to the gravy and whisk it until it reaches the desired consistency.
- Taste the gravy and add salt if desired.
- To serve, pour the gravy over the warmed meatballs and garnish with the fresh tarragon and grated nutmeg.