Plum Good Meatballs
Time: 1 hour 30 minutes
Yield: 12 servings
Plum good? More like plum great or plum amazing! Plum Good Meatballs braises beefy, savory meatballs in a sauce unlike any other: the rich, deep fruit flavor of plums, the sweetness and spiciness of chili sauce, and the meatiness of beef bouillon meld into a luscious mixture that contrasts and elevates the meatball flavor into the stratosphere. Plum Good Meatballs can be piled on potatoes, escorted alongside egg noodles, or just eaten on their own with toothpicks and wide grins. You won't need to worry about leftovers with these.
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large bowl, pour the milk over the bread crumbs.
Let the bread crumbs stand for 10 minutes.
Add the egg, Worcestershire sauce, onion, salt, pepper, and cloves.
Crumble the beef, pork, and veal over the mixture and mix gently but thoroughly.
Shape the meat mixture into 1-inch balls.
In a large skillet, heat the oil over medium.
Once the oil is shimmering, brown the meatballs in batches, about 2-3 minutes per side.
Drain the meatballs on paper towels. Do not drain or clean the skillet.
Place the meatballs in the prepared baking dish.
In a small bowl, dissolve the bouillon in the boiling water.
Stir the flour into the pan drippings in the skillet until blended.
Add the bouillon mixture, plum jam, and chili sauce, stirring until combined.
Bring the sauce mixture to a boil.
Cook and stir until thickened, about 1-2 minutes.
Pour the sauce over the meatballs.
Cover and bake the meatballs until the sauce is bubbly, the meat is no longer pink, and it is cooked through at 145 degrees F internally, about 30-45 minutes.
Serve hot, garnished with green onions.