Instructions
- First, make the Pickled Red Onion: Combine all Pickled Red Onion ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool. Set aside.
- In a large bowl, combine all Meatballs ingredients except the clarified butter. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat clarified butter in a large skillet over medium heat. Brown the meatballs in batches, turning frequently, until cooked through. Remove meatballs from the skillet and set aside.
- In the same skillet, melt butter for the Sauce over medium heat. Continue cooking until the butter is browned and fragrant.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly.
- Stir in crème fraîche, Worcestershire sauce, lemon juice and white pepper. Reduce heat and simmer for 5-10 minutes, or until the sauce has thickened.
- Return the meatballs to the skillet and simmer in the sauce for another 5 minutes to heat through.
- Stir in chopped parsley.
- Serve hot with mashed potatoes or egg noodles, topped with Pickled Red Onion.
