Ingredients
2ozfresh crustless bread crumbs,(about 1 cup)
¼tspnutmeg,each
¼tspallspice
¼tspcardamom
salt and freshly ground black pepper
4½tbspbutter,divided
⅔cupyellow onion,finely chopped
1tspclove garlic,minced
¼cupmilk
2large egg yolks
¾lbground beef
¾lbground pork
3½tbspall purpose flour
2cupslow sodium beef broth
⅓cupheavy cream
1tspWorcestershire sauce
1tbspfresh parsley,minced, optional
Preparation
Preheat oven to 400 degrees F. Line a rimmed 18×13-inch baking sheet with aluminum foil, spray with non-stick cooking spray.
Add bread crumbs, nutmeg, allspice, cardamom, salt and pepper to a large mixing bowl. Pour in milk and toss with a fork, let rest while sautéing onions.
Melt 1 tablespoon butter in a 12-inch skillet over medium heat. Add onions and saute for about 6 minutes until softened and slightly golden brown, while adding garlic during the last 30 seconds.
Add beef and pork to bread crumb mixture along with egg yolks and onion mixture. Gently toss mixture to evenly distribute ingredients.
Scoop dough out 1 ounce at a time and shape into balls. Transfer to prepared baking sheet spacing evenly apart.
Bake in preheated oven for 18 to 22 minutes until cooked through.
Meanwhile in same skillet used to saute onions, melt remaining butter over medium-heat. Add flour and cook and whisk for 2 to 3 minutes until golden brown.
While whisking, slowly pour in broth and cream. Add in Worcestershire sauce, season with salt and pepper to taste.
Bring to a simmer over medium-high heat, whisking constantly. For a thicker consistency simmer over low heat for a few minutes.
Add meatballs to warm sauce and toss, sprinkle with parsley. Serve warm with egg noodles or mashed potatoes and lingonberry jam if desired.
