-
1
Melt 1 Tablespoon of the butter in a large skillet.
-
2
Add the onion and saute for 1 to 2 minutes, until tender.
-
3
In the large bowl of an electric mixer, combine the bread crumbs and water and let stand 1 to 2 minutes.
-
4
Add the beef, pork, salt, allspice, white pepper, and sugar.
-
5
Beat on low speed until smooth.
-
6
Turn the mixer to high speed and beat until the meat mixture is light and fluffy, about 10 minutes.
-
7
(Meat will lighten in color during beating.)
-
8
Dip 2 teaspoons in ice water.
-
9
Using the spoons, shape the meat into tiny meatballs (they maybe slightly oval in shape).
-
10
I just wet my hands and formed them by hand, or I use a small ice-cream scoop dipped in ice water.
-
11
Melt the remaining butter in a frying pan and place over medium heat.
-
12
Add the meatballs and brown on all sides, constantly shaking the pan so they brown evenly on all sides.
-
13
Drain the meatballs on paper towels, then transfer to a serving platter and cover to keep warm.
-
14
When all the meatballs are cooked, add the flour to the skillet and stir over medium heat until the flour is lightly browned.
-
15
Slowly add the beef broth and cook, stirring, until gravy is thick and brown.
-
16
Strain if desired.
-
17
Pour the gravy over the meatballs and serve hot.
-
18
6 servings.
