- 1 large yellow onion, grated
8 tablespoons unsalted butter, divided
4-5 slices bread, crusts removed
2/3 cup milk
1/3 cup all-purpose flour
2 1/2 cups beef stock
1 pound ground pork
1 1/2 pounds ground beef
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
1/2 cup sour cream
Lingonberry jam, for serving
- In a large sauté pan or dutch oven set over medium heat, sauté the grated onion in 2 tablespoons of butter until the onions soften and turn translucent, about 3-4 minutes. Transfer the onions to a large mixing bowl, and let cool. Wipe any solids from the pan.
- In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor, and pour it into the large bowl with the onions.
- Meanwhile, heat the remaining 6 tablespoons of butter over medium heat in the pan that was used to cook the onions. When the butter has melted, slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee with cream.
- As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux is the color of coffee with cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky. Simmer the sauce until it's thick enough to coat the back of a spoon; set aside.
- Add the rest of the meatball ingredients (eggs, ground pork, ground beef, salt, nutmeg, cardamom, and pepper) to the onion and bread mixture. Mix well for about 2 minutes until the ingredients are well combined.
- Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40-50 meatballs.
- Add the olive oil to a large skillet set over medium heat. Once the oil is hot, add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them, so they don't break apart. Do not cook the meatballs all the way through; only brown them at this stage. Once they're browned, use a slotted spoon to remove them from the pan.
- Add the meatballs to the sauce, and turn the heat down to low. Cover the pot, and cook on low heat for 5 minutes, until cooked through. You might need to do this in batches.
- To finish, move the meatballs to a serving dish. Add the sour cream, and mix well. Serve with lingonberry jam.
- Main Dishes
- North American
- 4 servings