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 2largeeggssalt and pepper, to taste flour (for dredging) 2tablespoonsunsalted butterFor the Sauce
2tablespoonsunsalted butter 3cupsdiced onions 2tablespoonsbrown sugar 1teaspoondried thyme 2tablespoonsflour 1tablespoonred wine vinegar 2⁄3 cupapple butter 3cupsbeef stock 2bay leavessalt 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.Source: Read Full Article
