2. Add garlic and cook for an additional 2 minutes.
3. Turn heat down to medium low and whisk in milk, Worcestershire, allspice, nutmeg, salt and white pepper and bring to a simmer then remove from heat.
4. Place bread cubes in a bowl and pour onion mixture over top. Mix well and let cool.
5. Preheat oven to 400 degrees.
6. Mix cooled bread-onion mix into beaten egg, ground pork, and ground beef.
7. Shape into 1 inch meatballs and place on two greased baking sheets, 5 across and 6 rows total.
8. Bake for 20 minutes, or until cooked through.
9. Serve topped with gravy, garnished with parsley and with a side of Lingonberry preserves (found at Ikea) and mashed potatoes.
1. In a large skillet, melt butter on medium heat.
2. Whisk in the flour slowly and cook until smooth and slightly darkened.
3. Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer.
4. Reduce the heat to medium low and stir until gravy thickens.
5. Stir in sour cream, mix well, and serve warm on top of meatballs.
Sauté onions until softened and translucent then add garlic.
I love to use freshly
I bought the nutmeg and the microplane spice grinder at Williams Sonoma.
Just remember a little goes a long way!
Bring the onion-milk mixture to a simmer and until it is thick like a paste.
Mix the fragrant onion mix with the soft cubed bread and let cool and absorb.
Add the meat and eggs and shape into mini 1 inch meatballs.