1.25 pounds Ground Chuck (20%fat)
12 ounces Ground Pork (25%fat)
1 medium onion, finely minced, divided
2 eggs, beaten
3 ounces fresh white bread, crusts removed, cut into 1/2 inch pieces (about 1 3/4 cup)
1/2 cup milk
1/2 cup cream
2 Tablespoons cornstarch
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon dill, dried
1/2 teaspoon allspice
1/4 teaspoon cardamom
3 cups beef broth
1 teaspoon soy sauce
1/4 cup cream
1/2 teaspoon apple cider vinegar
1/4 cup flour
3 tablespoons butter
1-2 teaspoons dill, dried
Salt and pepper to taste
1/2-1 cup light sour cream
1. In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk absorbed, about 10 minutes.: Blend together beef and pork.
2. Meanwhile, in a small skillet, melt 2 tablespoon butter over medium-high heat. Add half of the minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.: Salute onions until just golden.
3. In a stand mixer fitted with the paddle attachment or in a food processor, combine ground beef, ground pork, bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and spices. Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute: Blend meat mixture and all other ingredients for meatballs.
4.Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly 1-tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size. Transfer to lined baking sheet.:
5. Set a rack over a clean baking sheet and heat oven to 200°F. Heat about 1/2 inch of oil in a wide skillet to 350°F. Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to the rack and keep warm in the oven. Another option is just to bake them in the oven and not fry them at all.
6. For gravy: : In a medium saucepan, melt remaining 3 tablespoons butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in beef stock, bring to a boil, lower heat to a simmer and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.
7.Stir in cream. Add dill and pepper, seasoning to taste. :
8.Turn heat to LOW simmer. Add sour cream and mix in:
9.Garnish with fresh parsley.: