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1
Prepare the meatballs In a medium bowl, mix the milk and yogurt.
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2
Add the bread and press to submerge.
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3
Let stand until saturated, about 10 minutes.
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4
Meanwhile, in a medium skillet, heat the oil.
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5
Add the onion and cook over moderate heat until softened, 8 minutes.
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6
Add the allspice, ginger and nutmeg and cook for 1 minute.
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7
In a large bowl, combine the ground lamb and veal with the bread mixture, onion and egg yolk.
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8
Sprinkle with the salt and pepper and blend thoroughly.
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9
Form into 80 rounded-teaspoon-size meatballs.
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10
Preheat a grill pan.
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11
Oil the pan and grill the meatballs in batches over moderate heat, turning, until lightly charred, about 5 minutes per batch.
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12
Make the gravy In a large, deep skillet, boil the stock over high heat until reduced to 2 cups, 10 minutes.
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13
Add the brandy and boil for 2 minutes.
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14
Whisk in the creme fraiche, gjetost cheese and cocoa powder and bring to a simmer.
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15
Make the gravy Add the grilled meatballs and simmer over low heat, stirring occasionally, until the meatballs are cooked through and the gravy is slightly thickened, about 10 minutes.
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16
Serve with mashed potatoes and rutabagas.
