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1
Melt the butter in a large saute pan on medium heat, add onion and saute for 10-15 minutes or until carmelized; remove from heat; and save to roll the meatballs into this onion mixture during Step 6.
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2
Preheat oven to 400 degrees and line a RIMMED cookie sheet with foil (for easier clean up) .
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3
Cut the crusts off the bread and break into 1/2 inch pieces.
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4
Soak the bread in milk; squeeze so it is almost dry; and discard milk.
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5
Mix the beef and bread in a large bowl; add salt, pepper, parsley, tarragon, lemon juice, garlic, and egg; blend well.
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6
Shape into 1 inch sized balls; roll meatballs in caramelized onion.
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7
Mix bread crumbs and paprika on a dinner plate; roll the meat balls in the bread crumb mixture.
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8
Put meatballs onto cookie sheet; bake at 400 degrees for 12 minutes or until browned-CHECK after 6 minutes to see if they need turning. (If you are making pasta, start your pasta water).
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9
While the meatballs are browning, add butter to the saute pan you started with, when almost melted add in next 1/4 cup of onion; saute onion until SOFT. (You might need to add more butter).
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10
Add mushrooms; cook till soft-here you might want to add two tablespoons or more of water to keep things going.
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11
Add the wine, sour cream, and milk but do NOT let it boil.
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12
Stir in pepper and nutmeg.
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13
Taste test to see how much salt you want to add-I added 1/4 teaspoon.
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14
Add in spinach, if you want a bit of green vegetable; blend thoroughly.
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15
After meatballs brown, check to see if centers are done, if not remove with slotted spoon to an oven safe casserole dish; reduce oven temperature to 350 degrees and put casserole into oven to finish cooking.
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16
Top with sauce when cooked; flavor improves with standing.
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17
Serve with noodles or potatoes.
