Smart & Final is the perfect one-stop shopping location for the holidays. Products range from private label items to national brands, from small household sizes to large bulk sizes, and from fresh produce to kitchen supplies. And the best part is, prices are substantially lower than traditional grocery stores, allowing you to save money during the busy holiday season.
And since I know we are all busy this holiday season I thought I would share this amazing recipe that Chef Jamie Gwen created for Smart & Final. It is the perfect app for all of your holiday parties.
Meatballs in Cream Gravy Recipe
For the Meatballs:
4 tablespoons First Street unsalted butter
1 tablespoon La Romanella olive oil
1 small sweet onion, chopped
2 slices rye bread, crusts trimmed and torn into pieces
2/3 cup low-sodium beef broth
1 First Street whole egg
1/4 teaspoon Tradewinds ground allspice
1/4 teaspoon Tradewinds ground white pepper
1/2 pound First Street ground beef
1/2 pound ground pork
Tradewinds Salt and freshly ground pepper, to taste
For the Sauce:
2 tablespoons First Street all purpose flour
1 1/3 cups beef stock or canned beef broth
2 tablespoons First Street whipping cream
Pinch of Tradewinds ground allspice
Freshly chopped parsley
For the Meatballs, melt 2 tablespoons butter with 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and sauté until tender and beginning to caramelize, stirring often, about 15 minutes. Cool slightly. Combine the bread and stock in a large mixing bowl. Mix in the caramelized onion, egg, allspice and pepper. Add the ground beef and veal and blend well.
Shape the meat mixture into 1 1/4-inch balls, being sure not to pack the meat too tight. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs and sauté until golden brown and just cooked through, turning occasionally, about 15 minutes. Using a slotted spoon, transfer the meatballs to a plate and keep warm. Reserve the drippings in the skillet.
For the Sauce, add the flour to the drippings in the same skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in the stock and cream. Simmer until the sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Add the meatballs to the sauce and stir to coat. Cook for 3 minutes, or until the meatballs are heated through. Serve garnished with parsley.
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