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1
Melt butter in a skillet.
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2
Saute onions in the butter until golden.
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3
Soak the bread crumbs in the milk.
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4
To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
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5
Chill mix for an hour or so, to firm it up.
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6
Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
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7
Heat a large skillet over medium high heat.
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8
Melt a small amount of butter (traditional) or oil in the pan.
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9
Add enough meatballs to fill the pan very loosely.
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10
Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
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11
Remove each batch to a warm platter in the oven, as you fry the rest.
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12
If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
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13
For the gravy:.
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14
When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
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15
Simmer for 10 minutes.
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16
If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
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17
Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
