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1
Preheat the oven to 325 degrees F.
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2
Melt 1 tablespoon of the butter in a large saute pan over medium heat.
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3
Add the onion and cook until translucent.
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4
Remove the onion to a plate and cool.
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5
Wipe out the pan with a paper towel.
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6
In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion.
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7
Add salt, pepper and allspice.
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8
Squeeze excess milk from the bread and add it to the bowl.
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9
Mix gently with your hands or wooden spoon.
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10
With a bowl of cold water standing by, form meatballs about 1-inch across.
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11
Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
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12
Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs.
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13
Do not overcrowd the pan.
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14
Shake the pan once in awhile, to keep the meatballs round.
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15
Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked.
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16
Put the dish in the oven for about 20 minutes, being careful not to overcook them.
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17
Cook's Note: you may need to wipe out the pan between batches as it can get kind of gnarly.
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18
To make the sauce: Pour off most of the fat from the skillet and return it to the heat.
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19
Add 2 tablespoons of butter and swirl it around to coat the pan.
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20
Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat.
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21
Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan.
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22
Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce.
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23
Season with salt and pepper, to taste.
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24
Lower the heat and stir in the cream and the black currant jam.
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25
Add the meatballs to the sauce.
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26
Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes.
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27
Sprinkle with chopped parsley.
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28
To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.
