1 lb beef
1 lb lamb
1/2 cup grated onion
1 cup rice panko
1/2 tsp allspice
1/2 tsp nutmeg
1 egg
salt
pepper
Korean Buckwheat Soba
parsley
SAUCE:
4 TBS butter
3 TBS - 1/4 cup flour
2-3 cups beef stock
1 cup cream
(1 TBS Worcestershire sauce)
(1 tsp dijon mustard)
salt
pepper
Directions:
Cook meatballs in TBS olive oil and TBS butter. Make sauce from drippings.
Notes:
We made this by 2 recipes, whatever we thought looked good, and since that was over a month ago, not sure which parts we used-which is why some measurements have a range. Pretty sure we used Worcestershire sauce and pretty sure we did not use the dijon mustard. We served it with asparagus sautéed in butter. It was so amazing. We used Buckwheat soba instead of rice or noodles, and it complimented the flavors soooooo amazingly.
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