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1
Preheat broiler; spray a baking sheet with cooking spray.
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2
Place the bread in a food processor and process until fine crumbs form.
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3
Transfer the crumbs to a bowl and sprinkle evenly with the milk.
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4
Heat 1 tablespoon oil in a nonstick skillet over medium heat.
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5
Add in the onion and cook, stirring, until softened, about 5 minutes.
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6
In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate.
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7
Form mixture into 1/2-inch balls and place them on the prepared baking sheet.
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8
Broil about 5 inches from the flame, until browned and cooked through, 6-7 minutes.
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9
Heat the remaining 2 tablespoons oil in a medium saucepan over med-high heat.
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10
Sprinkle in the flour and whisk until the mixture is light brown and thickened, 2-3 minutes.
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11
Add in the beef broth and stir to incorporate.
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12
Bring to a boil; decrease heat to med-low, and simmer until thickened, about 5 minutes.
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13
Stir in the sour cream and the remaining 1/4 teaspoon salt.
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14
Add the meatballs and cook over med-low heat until heated through, about 5 minutes; taste and adjust seasoning if needed.
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15
Serve garnished with parsley.
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16
Serving: 5 meatballs and 3 T sauce; per serving-220 calories, 14 g total fat, 6 g carb, 1 g fiber.
