CHILI MEATBALLS
1 pound chili grind ground beef
1 pound ground pork
1 LARGE egg
1/4 cup WHOLE milk ** see note
1/2 cup GF Panko crumbs
2/3 cup long grain rice
1 + 1 teaspoon chili powder
2 tablespoons butter or avocado oil
15 ounce can fire-roasted tomatoes with juice
2 cups homemade beef bone broth
1/4 cup cream sherry
FRESH ground sea salt and black pepper, to taste
2 LARGE shallots, FINELY minced and divided
- Gently combine beef and pork.
- Add egg, Panko crumbs, milk, 1 teaspoon chili powder, 1/2 of the shallots, rice and FRESH ground sea salt and pepper, combining JUST until mixed.
- Form into large meatballs.
- Melt butter or oil in a large, deep skillet.
- Add meatballs, searing 2-3 minutes on each side. Set meatballs aside.
- Add remaining shallot, searing 1 minute.
- Add cream sherry, bone broth, remaining chili powder and tomatoes. Bring to SLOW boil.
- Reduce heat to low.
- Return meatballs to pan, cover and simmer 1 hour.
- Serve over mashed potatoes with the gravy.
NOTE:
- To OOMPH these up a bit I use Carnation Jalapeno condensed milk.
- Making these smaller also works for using as a tailgating appetizer.