Prep Time

• 20 minutes to prepare
• 30 minutes to cook

Ingredients

• 1/4 cup heavy cream
• 1 egg
• 2 slices dark bread (such as rye), cubed
• 3 tbsp butter
• 1 small yellow onion, finely chopped
• salt
• 1/4 tsp ground allspice
• 8 oz ground pork
• 8 oz ground beef
• 1 tsp baking powder
• black pepper
• 2 tbsp flour
• 1 1/2 cups low-sodium chicken broth
• 1 tsp brown sugar
• 1 1/2 tsp soy sauce
• 1/2 tsp lemon juice
• 3 tbsp fresh dill or parsley, finely chopped

Tools

• 1/4 cup
• 1/2 cup
• 1 cup
• 1/4 tsp
• 1/2 tsp
• 1 tsp
• 1 tbsp
• Mixing bowl
• Frying Pan
• Cookie sheet with wire rack

Instructions

1. Preheat oven to 475°.
2. In a large bowl, whisk the egg and cream together. Add the bread and mix well. Let sit until bread is softened (roughly 20 minutes).
3. While the mixture sits, melt 1 tbsp of butter over medium heat in a frying pan. Add the onion and 1/2 tsp of salt. Cook, stirring until the onion is translucent (roughly 4 minutes). Add the allspice, and cook while stirring for an additional 30 seconds. Remove from heat and let cool.
4. Mash the bread, egg, and cream mixture until it resembles a paste.
5. Combine the bread mixture, onion mixture, pork, beef, baking powder, 1 tsp salt, and 1/2 tsp pepper until the mixture is uniform.
6. Add a raised wire rack to a cookie sheet and grease. This allows grease to drip through. For easy cleanup, line the cookie sheet with tin foil.
7. Using your hands, shape the mixture in small-to-medium meatballs. Arrange on the cookie sheet and bake until lightly browned (roughly 20 minutes). While the meatballs are cooking, prepare the sauce.
8. Lightly wipe the frying pan used for the onions to remove onion bits. Over medium heat, melt the remaining 2 tbsp of butter in the pan. Stir the butter constantly and cook for an additional 2 minutes until lightly darkened.
9. Add the flour and cook for 2-3 minutes, stirring constantly, until the mixture is golden brown. Gradually add the broth, whisking constantly as you pour. Cook for 2 minutes, then add the soy sauce, brown sugar, lemon juice, and 1/4 tsp black pepper. Cook for about 2 more minutes, until thickened.
10. Add the meatballs to the sauce and cook together for 4 minutes, stirring occasionally. Add the dill or parsley. Salt and pepper to taste. Serve hot over rice or noodles.