Fleming's Prime Steakhouse Meatballs

Fleming's Prime Steakhouse Recipe

Makes 2 servings

1 small yellow onion
1 tablespoon minced garlic
3/4 cup shaved Parmesan cheese
1 teaspoon freshly chopped parsley leaves
1 teaspoon chopped fresh basil leaves
1 cup dry bread crumbs
1 pound ground chuck
2 eggs
1 1/2 tablespoons milk
1 teaspoon kosher salt
1/4 teaspoon white pepper
Mushroom Peppercorn Sauce (see recipe)

Mushroom Peppercorn Sauce:
4 ounces button mushroom
2 ounces shiitake mushrooms
1 tablespoon extra virgin olive oil
2 tablespoons butter
1/4 cup minced yellow onions
1 1/2 cups water
1 (0.87 oz.) package McCormick brown gravy
1 teaspoon dried thyme
pinch kosher salt
pinch course black pepper
2 tablespoons sour cream

Meatballs: Preheat oven to 350 degrees. Grate onion on medium holes of a box grater, then place on a sheet pan and bake in preheated oven 6 to 7 minutes. Add garlic and cook another 2 minutes. Maintain oven temperature. Transfer ingredients to a mixing bowl. Add Parmesan cheese, parsley, basil and bread crumbs. Add meat, eggs, milk, salt and pepper. Gently toss all ingredients well. Using a small scoop, make 12 meatballs. Place on a sheet pan coated with vegetable oil spray, and bake in preheated oven 10 to 15 minutes until cooked through. While meatballs bake, prepare mushroom peppercorn sauce.

Mushroom Peppercorn Sauce: Wash mushrooms and remove only the shiitake stems and discard. Cut mushrooms into 1/4 inch wide slices. Place oil and butter in a large sauce pot over high heat. Saute mushrooms 5 minutes. Add onions and cook 2 to 3 minutes until mushrooms are slightly caramelized. Add water, gravy mix, thyme, salt and pepper. Bring all to a low boil and cook 2 minutes. Remove from heat, stir in sour cream and keep warm until ready to use.

To serve: Divide the 12 meatballs between 2 serving dishes and cover evenly with the mushroom sauce.

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