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For tomato chutney: Simmer all ingredients in a pan for 30-40 mins until jammy.
Cook onions & garlic in olive oil & butter until tender. Stir in milk.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, nutmeg and cooked onions and garlic. Season with salt and pepper. Form 1 1/4-to 1 1/2-inch meatballs.
Heat olive oil & butter. Add meatballs in batches, and cook until all sides are browned (4-5 mins). Place in tissue-lined plate.
For gravy: In the same pan, melt butter. Whisk in flour until lightly browned (1 min). Gradually whisk in beef broth and cook until slightly thickened (1-2 mins).
Stir in cream & Worcestershire sauce. Season with salt & pepper. Cook until thickened.
Return meatballs in the gravy, cover and cook through (8-10 mins).
Ingredients
Directions
For tomato chutney: Simmer all ingredients in a pan for 30-40 mins until jammy.
Cook onions & garlic in olive oil & butter until tender. Stir in milk.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, nutmeg and cooked onions and garlic. Season with salt and pepper. Form 1 1/4-to 1 1/2-inch meatballs.
Heat olive oil & butter. Add meatballs in batches, and cook until all sides are browned (4-5 mins). Place in tissue-lined plate.
For gravy: In the same pan, melt butter. Whisk in flour until lightly browned (1 min). Gradually whisk in beef broth and cook until slightly thickened (1-2 mins).
Stir in cream & Worcestershire sauce. Season with salt & pepper. Cook until thickened.
Return meatballs in the gravy, cover and cook through (8-10 mins).
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