1. Soak bread crumbs in milk or buttermilk in large mixing bowl for 5 minutes. Add meat, eggs, salt & pepper, cardamom and 1 cup chopped onion. Mix well and roll into 1-1/2" meatballs. It helps to wet your hands as you roll. 2. Saute meatballs in 1/4 cup butter approximately 20 minutes. Remove browned meatballs and set aside. 3. In same skillet, saute 1/2 cup chopped onion with 1/4 cup butter, sugar and pepper unti caramelized, about 10 minumtes. 4. Add beef broth to onion & sugar mixture, scraping up any browned bits from the pan. Briefly cook over high heat. 5. Add cream, gravy maker and all other spices and bring to a simmer. 6. Make a slurry of the cornstarch & water and whisk the slurry into the mixture to thicken. 7. If you're going to serve the meatballs right away, add them to the sauce and simmer another 20-30 minutes. Otherwise, cool and refrigerate sauce & meatballs, either together or separately. (I do this separately, as I often freeze the meatballs without the sauce.). 8. Combine all ingredients for the lingonberry sauce and mix well. 9. Serve meatballs in a chafing dish with sauce and lingonberry sauce on the side as a dip. ---------------------------------------------------------------------------
Nutrition
Ingredients
