1 large yellow or white onion grated thru a cheese grater
2 tablespoons butter
2/3 cup milk
1 cup Panko
1 lb ground pork
2 lbs ground beef
2 teaspoons salt
½ tsp nutmeg
½ tsp ground allspice
1 tsp ground cardamon
2 tsps black pepper
6 tablespoons butter
⅓ cup flour
3-4 cups beef stock
1 can cream of mushroom soup
1 cup sour cream
2-4 tablespoon lingonberry, cranberry, red current or raspberry jelly optional
Sauté onion in butter until onions soften & turn translucent, about 3-4 mins. Let cool.
In a large bowl mix Panko & milk. set aside for 15-20 minutes until milk is absorbed.
Add cooled onions & remaining meatball ingredients. Mix with hands until well-combined.
Using a tablespoon, measure out meat for meatballs. (Should get 40-50 meatballs) Set aside.
In a large sauté pan, heat 6 tablespoons butter. Working in batches, brown the meatballs a few at a time, without crowding. Do not cook meatballs all the way through -- only brown them. Set aside on plate to await the sauce.
Check butter -- if it tastes burnt discard & replace with new 6 Tbsp butter. Heat butter on med heat until hot. Slowly whisk in flour stirring often. Let flour cook tip it is the odor of coffee with cream classic roux).
As roux cooks, heat broth in microwave until it simmers. When roux is desired color, slowly add hot beef stock a little at a time. Keep stirring, as it will "loosen up" and become silky. Add mushroom soup & combine.
Add meatballs to sauce & turn heat to low. Cover & cook for 10 minutes -- may need to do this in batches.
To finish, move meatballs to serving dish. Add sour cream to sauce & mix well. Taste for seasoning.
Either add jelly to sauce now or serve on the side.