2 oz (about 1 cup) fresh crustless bread crumbs*
1/4 tsp each nutmeg, allspice, cardamom
Salt and freshly ground black pepper
4 1/2 Tbsp butter, divided
2/3 cup finely chopped yellow onion (1/2 medium)
1 tsp minced garlic (1 clove)
1/4 cup milk
2 large egg yolks
3/4 lb 85% lean ground beef
3/4 lb ground pork
3 1/2 Tbsp all-purpose flour
2 cups low-sodium beef broth
1/3 cup heavy cream
1 tsp Worcestershire sauce
1 Tbsp minced fresh parsley (optional)
Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil, spray with non-stick cooking spray.
Add bread crumbs, nutmeg, allspice, cardamom, 1 tsp salt (or to taste), 1/2 tsp pepper to a large mixing bowl. Pour in milk and toss with a fork, let rest while sautéing onions.
Melt 1 Tbsp butter in a 12-inch skillet over medium heat. Add onions and saute until softened and slightly golden brown, about 6 minutes, while adding garlic during the last 30 seconds.
Add beef and pork to bread crumb mixture along with egg yolks and onion mixture. Gently toss mixture to evenly distribute ingredients.
Scoop dough out 1 oz at a time (using either a medium cookie scoop or nearly 2 tbsp each) and shape into balls. Transfer to prepared baking sheet spacing evenly apart.
Bake in preheated oven until cooked through (center should register 160 degrees on an instant-read thermometer), about 18 – 22 minutes.
Meanwhile in same skillet used to saute onions melt the remaining 3 1/2 Tbsp butter over medium heat. Add flour and cook and whisk until golden brown, about 2 – 3 minutes.
While whisking, slowly pour in broth and cream. Add in Worcestershire sauce, season with salt and pepper to taste.
Bring to a simmer over medium-high heat whisking constantly. For a thicker consistency simmer over low heat for a few minutes.
Add meatballs to warm sauce and toss, sprinkle with parsley. Serve warm with egg noodles or mashed potatoes and lingonberry jam if desired.