Delzoun Tide-Me-Overs

Ingredients

Meatballs

• 2 slices rye or sandwich bread, crusts removed, torn
• 1/3 cup milk
• 1 egg
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 small yellow onion, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• Vegetable oil for the pan

Gravy

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 Tbsp soy sauce
• 1 tsp brown sugar
• 1 tsp Dijon mustard
• 1/4 cup heavy cream, optional
• 1 Tbsp chopped fresh dill

Instructions

Meatballs

1. Heat oven to 425°F. Oil a sheet pan.
2. Soak bread in milk 5 minutes, mash. Add the rest and mix gently.
3. Roll 1 1/4-inch balls. Bake 15 minutes, to 160°F.

Gravy

1. Melt butter over medium, whisk in flour, cook until light brown, about 2 minutes.
2. Whisk in broth, soy sauce, brown sugar and Dijon. Simmer 5 minutes.
3. Stir in cream, if using. Add meatballs, simmer 5 minutes. Finish with dill.

Tips

Wet hands: keeps the mixture from sticking.

Freezer: freeze baked meatballs; simmer from frozen in the gravy 12 to 15 minutes.

Dairy-light: the cream is optional.

Inspired by Hero's Feast