1. In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly and set aside and set aside. In a med bowl, soak the bread crumbs in the cream and set that aside. 2. In a small saucepan, brown the onion in the 1 tbsp margarine. Let cool then add egg substitute to the onion mixture. Add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if necessary to give a smooth consistency. 3. Roll the meat into bite-sized meatballs and arrange them on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking. 4. Melt a 1 stick of margarine and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more margarine to the pan if needed. When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean. 5. Stir juice back into the pan with flour to create a roux. Season with more white pepper. 6. Pour cream and milk into the pan and stir until slightly thickened. Add cardamom, nutmeg and allspice. Cook a minute or two longer. 7. Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs. ---------------------------------------------------------------------------
Nutrition
Ingredients
