Ingredients
1 c. milk
1 1/2 lb. ground beef
1 grated onion
1/8 tsp. nutmeg
1/8 tsp. ginger
1 tsp. salt
1/4 tsp. pepper
3/4 c. flour
2 beaten eggs
4 Tbsp. flour
2 c. beef stock
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Heat milk; do not boil. In separate bowl combine beef, onion and spices. Add flour slowly, blending thoroughly. Gradually mix in milk. Add eggs and beat until mixture is light and puffy, about 5 minutes. Cover and refrigerate 1/2 hour. Then roll beef in 1-inch balls. Brown meatballs under broiler. Remove; set aside. Add 4 tablespoons of flour to broiler beef drippings and stir until smooth. Gradually stir in beef stock and sherry; bring to boil. Season with salt and pepper. Simmer 5 minutes. Add meatballs to sauce. Simmer, gently covered, for 15 minutes. Place in serving dish.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stiff boning blade for precise butchery work