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1
In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly and set aside and set aside.
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2
In a med bowl, soak the bread crumbs in the cream and set that aside.
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3
In a small saucepan, brown the onion in the 1 tbsp margarine.
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4
Let cool then add egg substitute to the onion mixture.
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5
Add that and the bread mixture then add that to the meat mixture.
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6
Work the mixture until well blended and smooth.
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7
Add more milk if necessary to give a smooth consistency.
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8
Roll the meat into bite-sized meatballs and arrange them on a baking sheet and cover with plastic wrap.
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9
Chill for at least 1 hour before cooking.
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10
Melt a 1 stick of margarine and put meatballs into a large frying pan.
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11
Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready.
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12
Add more margarine to the pan if needed.
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13
When all the meatballs are cooked, remove them from the pan.
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14
Strain juices from pan, keeping 1/4 cup of juices.
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15
wipe the pan clean.
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16
Stir juice back into the pan with flour to create a roux.
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17
Season with more white pepper.
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18
Pour cream and milk into the pan and stir until slightly thickened.
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19
Add cardamom, nutmeg and allspice.
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20
Cook a minute or two longer.
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21
Return meatballs to pan and coat with sauce.
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22
Let the meatballs bubble gently for a few minutes.
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23
Serve in a large party bowl with toothpicks inserted into a few meatballs.
