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1
Preheat the oven to 325 degrees F.
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2
In a large saute pan over medium-high heat, add 2 tablespoons of butter.
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3
Add onion and garlic and cook until softened, about 3 to 4 minutes.
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4
Allow to cool for 5 minutes and then add the bread crumbs.
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5
Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl.
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6
Add the bread crumb mixture and mix well until all the ingredients are evenly distributed.
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7
Add the beaten egg and combine well.
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8
Using a heaping teaspoon of the meat mixture, begin forming small meatballs.
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9
Put the meatballs on a baking sheet and bake for 15 to 20 minutes.
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10
In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter.
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11
Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes.
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12
Add the flour and stir to form a roux.
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13
Cook for 1 minute and then add the wine and broth.
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14
Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes.
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15
Add the sherry vinegar and sour cream and whisk until smooth.
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16
Pour the sauce over the meatballs and scatter the cheese and chives on top.
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17
Put the meatballs in the oven until the cheese is melted.
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18
Transfer the meatballs to a serving dish and serve.
