Vegemite meatballs in cumin sauce
Creamy sauced meatballs
- meatballs: 1 lb each ground pork and ground beef, lean. for each pound of meat: 1 medium brown onion one egg 1 Tbsp Vegemite process in batches as follows; quarter onion and process on high/fine-chop in food processor. add egg, vegemite and meat, run until well blended. spatula into a medium mixing bowl. (I do the pork batch first, then the beef.) mix well with oiled hands and form into 1/2" to 3/4" meatballs. Place on waxed paper and rest in refrigerator about 1/2 to 1 hour. Brown on both sides, in batches using your favourite cooking oil to prevent sticking. Drain. Discard excess oil but do not wash pan, you want to deglaze it for the sauce.
- sauce: 2 Tbsp butter 1Tbsp cumin 1tsp beef bouillion powder 1/2 tsp chicken bouillion powder 1/2 cup water 2 cups cream (heavy) cornstarch to thicken Add 2 Tbsp butter, 1Tbsp cumin and stir on high about 1 minute to bring out the flavour. on medium high to high heat, add about 1/2 cup water and stir boiling to deglaze, stirring in all the stuck bits and reducing the volume to half. add 1/2 tsp chicken bouillion powder and 1 tsp beef bouillion powder and dissolve well. Add about 2 cups heavy cream(I use whipping cream) and heat until it begins to thicken. You can add cornstarch or flour to thicken and prevent the sauce from 'breaking'. Pour sauce over meatballs and bake until reheated through, about 15 minutes at 350C or microwave. Alternately slowcook in sauce to suffuse the cumin flavour throughout the meatballs.
- Serve over pasta or rice with salad or steamed veg.