- 2 slices white bread, torn into small pieces
- 1/4 cup milk
- 1 lb. ground beef
- 1/2 lb. ground pork
- 2 slices bacon minced
- 1 cup minced onion
- 1 Tbsp. unsalted butter
- 1 egg. slightly beaten
- 1/4 tsp. ground allspice**
- 1/4 tsp. ground nutmeg
- 2 Tbsp. all-purpose flour
- 2 cups low-sodium beef broth
- 2 Tbsp. sour cream
Place bread and milk in a small bowl; let sit until soft, about 5 minutes.
Add bacon to a medium skillet and cook until crisp. Remove with a slotted spoon and drain on paper towel. In same skillet, add 1 Tbsp. butter and onion and saute until lightly brown, about 5 minutes. Transfer onion and bacon to a large bowl. Add bread, ground beef, pork egg, allspice, nutmeg and salt and pepper and and mix until evenly combined. Shape into meatballs.
In same skillet that you used to fry bacon and onion, add meatballs and cook, turning as needed until browned all over; about 6-8 minutes. Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from skillet. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to skillet. Cover; simmer until meatballs are cooked through 7-10 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.
*Whole Cranberry Sauce can be substituted for the Lingonberry
**I like just a little of the allspice and nutmeg, but you can certainly up it to suit your taste.
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Adapted from Smorgas Chef, NY