Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.
1 1/2 cups unseasoned bread crumbs
1 cup milk
1 1/2 pounds ground chuck
1/2 pound lean ground pork
1 medium onion, finely chopped
1 3/4 teaspoons salt, divided
3/4 teaspoon dill weed, divided
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cardamom
1 (101/2-ounce) can beef broth, divided
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup half-and-half
Soak bread crumbs in milk for 5 minutes in large mixing bowl.
Add ground meats, eggs, onion, 11/2 teaspoon of the salt, 1/4 teaspoon of the dill weed, allspice, nutmeg and cardamom. Mix well and refrigerate, covered, for 1 hour.
Heat oven to 400 degrees. Shape mixture into 1-inch balls. Place on rack of broiler pan and bake 15 minutes. Put browned meatballs in a slow cooker. Add 1/2 can of beef broth, pepper and remaining 1/4 teaspoon each dill weed and salt. Cover and cook on low for 4 to 6 hours.
To thicken gravy, turn slow cooker to high. Combine butter and flour to make a smooth paste.
Add paste to remaining 1/2 can of consomme and half and half. Pour into meatball mixture. Cook until thickened.
Makes 6 servings.