From Linda Cicero’s Cook’s Corner Column
To turn this into an appetizer for parties, make 1/2-inch balls.
4 tablespoons butter, divided
1 onion, minced
1 pound each ground pork, beef and chicken or turkey (3 pounds total)
2 egg yolks, beaten
1/2 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground coriander
1/2 cup fresh bread crumbs
2 tablespoons all-purpose flour
3 cups chicken or beef stock
Salt and freshly ground pepper
1/2 cup half-and-half
2 tablespoons lingonberry jam plus more for serving
Set a large skillet over medium heat. Add 1 tablespoon butter and onion and cook, stirring, until onion is clear but not brown. Remove from heat and set aside.
With your hands, combine the ground meats with the egg yolks and milk. Remove the onions from the skillet with a slotted spoon and add to the meat mixture, mixing in along with the salt and pepper, allspice, nutmeg and coriander. Add the bread crumbs and mix one last time. Form the mixture into 1-inch balls.
Heat oven to 325 degrees. Melt the remaining butter in the skillet set over medium-high heat. In batches, so the meatballs are not crowded, carefully brown on all sides. Use the slotted spoon to remove to an oven-proof casserole.
When all the meatballs are browned, place in oven for 20 to 30 minutes while preparing sauce: Sprinkle the flour into the skillet you used to brown the meatballs. Let the flour brown briefly, stirring with a whisk or spatula to avoid sticking. Pour in the stock and scrape up browned bits from bottom of the pan. Add salt and pepper and reduce heat to a low simmer. Cook until the liquid is thickened and reduced by about half. Stir in the half-and-half and jam. When incorporated, reduce heat to low. Add the meatballs. Cover and cook 15 minutes. Makes 10 servings (55 to 60 meatballs).
Per serving: 410 calories (58 percent from fat), 25.8g fat (11.4 g saturated, 10 g monounsaturated), 156 mg cholesterol, 30 g protein, 13 g carbohydrates, .6 g fiber, 522 mg sodium.