Ingredients

• 2 slices day-old white bread , crumbled
• 0.5 cups heavy cream
• 1 teaspoon butter
• 1 small onion , minced
• 0.67 pounds ground beef
• 0.33 pounds finely ground pork
• 1 large egg
• 1 tablespoon brown sugar , Optional
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground allspice
• 0.13 teaspoons ground ginger , Optional
• 1 tablespoon butter
• 0.25 cups chicken broth
• 3 tablespoons all-purpose flour , or as needed
• 2 cups beef broth , or as needed
• ½ , 8 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bread crumbs into a small bowl; mix in cream. Allow to stand until crumbs absorb cream, about 10 minutes.
3. 3 Meanwhile, melt 1 teaspoon butter in a skillet over medium heat; cook and stir onion until light brown, about 10 minutes. Transfer onion to a mixing bowl.
4. 4 Mix ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in bread crumbs and cream.
5. 5 Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls. Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
6. 6 Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
7. 7 Bake in the preheated oven until meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
8. 8 Pour pan drippings into a saucepan over medium heat. Whisk flour into drippings until smooth.
9. 9 Gradually whisk in enough beef broth to total about 2 ½ cups liquid.
10. 10 Bring gravy to a simmer, whisking constantly, until thickened, about 5 minutes.
11. 11 Just before serving, whisk in sour cream. Season with salt and black pepper. Serve gravy with meatballs.

Nutrition per serving