Ingredients
• 1 lb ground beef
• 1 finely chopped shallot
• ½ cup plain bread crumbs
• 1 egg, slightly beaten
• 1 teaspoon salt
• ¼ teaspoon white pepper
• ¼ teaspoon allspice
• ¼ teaspoon dried thyme
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk or cream
• 1 bouillon cube
• 1 cup boiling water
Directions
1. In a large bowl, combine the ground beef, egg, shallot, salt, pepper, allspice, thyme and bread crumbs. Toss gently with a fork just until combined.
2. Using your hands, gently shape the mixture into small meatballs.
3. In a large skillet, melt the butter over medium heat. Sauté the meatballs in batches until browned and cooked through, about 10 minutes. Remove the cooked meatballs to a bowl and set aside.
4. Remove the skillet from heat. Add the flour to the drippings and stir until smooth.
5. Add the bouillon cube and stir in 1 cup of boiling water. Return the skillet to medium heat and bring to a boil, stirring until the bouillon is dissolved and the mixture is smooth.
6. Stir in the milk or cream and simmer gently for about 3 minutes.
7. Add the meatballs back to the sauce and toss gently to coat.
8. Cool quickly, then cover and refrigerate overnight to allow the flavors to develop.
9. To serve, reheat gently and sprinkle with fresh dill if desired.
Makes 4 to 6 servings