Ingredients
- 1 ⅓ cups heavy cream
- ¾ cup rolled oats
- 8 teaspoons potato flour
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 2 tablespoons butter
- 4 tablespoons finely chopped onion
- 2 teaspoons ground allspice
- 2 tablespoons vegetable oil
Why Everyone Loves This Recipe
Kitchen Tricks
- Don’t overwork the meat mixture to keep the meatballs tender.
- Brown the meatballs well before simmering to develop a deeper flavor.
Step 1
Preheat your oven to 400°F (200°C). In a bowl, mix together the cream, oats, potato flour, salt, and pepper. Let this sit for about 10 minutes so the oats soak up the liquid and the mixture becomes thick, almost like mashed potatoes.
Step 2
While you wait, melt some butter in a pan over medium heat and cook the onions until they’re soft but still light in color, about 3 to 4 minutes. Stir the cooked onions into the oat mixture, then add the ground beef and allspice. Mix everything gently until just combined — don’t overwork it.
Step 3
Lightly oil your hands and shape the mixture into small meatballs, smaller than golf balls if you can. Arrange them on a baking sheet and pop them in the oven for around 10 minutes, until they’re heated through. Let them rest for a moment once out of the oven.
Step 4
Finally, heat a cast iron skillet over medium heat and add a bit of oil. Brown the meatballs in batches, cooking about 10 at a time for 3 to 5 minutes until they have a nice, golden crust.
