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1
For Meatballs;.
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2
Soak breadcrumbs in milk in medium bowl for 10 minutes.
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3
Mix in onion, eggs and seasonings.
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4
Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
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5
Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
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6
Place in baking pan;refrigerate until firm.
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7
Melt butter in large heavy skillet over medium-high heat.
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8
Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
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9
Drain on paper towels; reserve drippings in skillet.
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10
Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
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11
For Gravy:.
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12
Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
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13
Add onion and cook over medium-low heat until tender, about 8 minutes.
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14
Add flour and stir 2 minutes.
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15
Gradually mix in consomme and cream.
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16
Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
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17
Strain over meatballs.
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18
(Can be prepared 1 day ahead. Bring to room temperature before continuing.).
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19
Preheat oven to 275 degrees.
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20
Bake casserole until meatballs are heated through, about 45 minutes; serve hot.
