This is one of those recipes where you will really benefit from having a prep-chef on-hand *cough* Marcus *cough.* The more they can slice, dice and hand-form for you, the easier this dish will be.
- 2 lbs ground beef
- 1 T butter
- 1/2 onion, finely minced
- 1/2 cup parsley, finely minced
- 1 T tarragon
- 1 egg, beaten
- Salt and pepper
- 2 T butter
- 1 container white mushrooms, roughly chopped
- Red wine
- 1 can beef broth
- 1/4 cup creme fraiche
- Preheat oven to 350 degrees.
- Place all meatball ingredients except for onion, parsley and butter into mixing bowl.
- Saute onion and parsley in 1 T butter over medium until onion is translucent. Pour over meatball ingredients in bowl. Place pan on stove (obviously turned off), DO NOT RINSE.
- Mix meatball ingredients by hand (gently) until incorporated. Form into balls that fit easily into the palm of your hand. Set finished balls aside.
- Re-heat frying pan over medium heat. Place meatballs in pan (you will need to do these in approximately 3 batches. Brown on all sides. To flip meatballs, shake pan rather than using spatula. This will help the meatballs keep their shape.
- When meatballs are browned on at least 70% of surface area, remove from pan with slotted spoon and place into casserole dish. Set aside.
- When browning meatballs is completed, melt remaining 2 T of butter into frying pan. Add chopped mushrooms. Salt and pepper the mushrooms so they release their liquid. After approximately 3 minutes, the mushrooms should be a brown color.
- At this point, give the pan a “drink” and add a splash (or so) of red wine to the pan. Add beef broth.
- Whisk in creme fraiche. Stir thoroughly.
- Pour sauce over meatballs in pan, place in oven. Bake for one hour.
- Every 20 minutes or so, flip meatballs in pan to prevent drying.
- When meatballs have finished, remove from oven. Remove meatballs from pan and set in serving bowl/dish.
- Add sauce flour to the pan to thicken the gravy and bind it together. Pour over meatballs or into gravy boat for serving alongside.