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1
Crumble bread slices as much as possible (use a blender or whatever works for you).
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2
Take 1 1/2 cups worth of the bread crumbs and mix with the cream in a medium bowl.
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3
Allow to stand 10-15 minutes.
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4
Using 1 tbsp margarine, saute onion with chives about 10 minutes, or until onion is wilted.
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5
To bread crumb mix, add onions and chives, beef, salt, pepper and allspice and mix thoroughly.
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6
Cover and refrigerate 1 1/2- 3 hours.
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7
Remove meat mixture from refrigerator and form into small balls.
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8
(I get roughly 40 from this recipe, of course size is up to you).
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9
Melt 2 tbsp butter in a frying pan and add meatballs.
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10
Cook until done in the middle, and nicely browned on the outside (15-20 minutes over medium/high heat).
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11
Remove from pan and place on paper towel.
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12
Drain off about half the drippings, removing any large bits.
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13
Return pan to medium-high heat and add broth.
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14
Bring to a boil, then reduce heat to low.
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15
Add sour cream and flour to broth, and mix well.
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16
Allow this to cook about 10 minutes, just below boiling.
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17
Add the meatballs to the gravy and allow to cook about 5 more minutes.
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18
Serve either over egg noodles or mashed potatoes if a main course, otherwise they are great alone.
