READY IN: 1hr 40mins
INGREDIENTS
For the meatballs
1lbground beef
1lbground pork
4sliceswhite bread, crusts removed, crumbed(turned into breadcrumbs)
1yellow onion, diced
1bunchItalian parsley, finely chopped
2largeeggs
salt and pepper, to taste
flour (for dredging)
2tablespoonsunsalted butter
For the Sauce
2tablespoonsunsalted butter
3cupsdiced onions
2tablespoonsbrown sugar
1teaspoondried thyme
2tablespoonsflour
1tablespoonred wine vinegar
2⁄3 cupapple butter
3cupsbeef stock
2bay leaves
salt and pepper, to taste
DIRECTIONS
Mix beef and pork together in a large bowl to thoroughly combine.
Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
Roll into meatballs, about 1/2 cup each, and dredge in flour.
Heat butter in a large skillet over medium heat.
Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
Add the brown sugar and thyme, stir and cook for 1 minute.
Add the flour, stir to combine.
Add apple butter and vinegar, stir.
Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
Add the meatballs back to the sauce and cook for 15 minutes to heat through.
Serve immediately with pomme frites {French fries} and Belgian beer or wine.
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