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1
Mix breadcrumbs and 1/2 cup beef stock in a small bowl.
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2
Set aside.
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3
Melt 1 tablespoon of the butter in a large skillet over medium heat.
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4
Add onion and saute until completely soft and translucent, about 10 minutes.
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5
Transfer onion to a large bowl.
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6
Add beef, pork, eggs, 1 tablespoon soy sauce, black pepper, sugar, allspice, and nutmeg to the bowl with onion mixture, mixing with your hands to blend.
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7
Fold in breadcrumb mixture.
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8
Using a 1-tablespoon measure, roll meat mixture into balls and then transfer to a rimmed baking sheet.
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9
Using the same skillet (no need to wash it, just wipe it out with a paper towel), place it over medium-low heat.
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10
Add 1 tablespoon butter.
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11
Working in 3 batches and adding 1 tablespoon of butter between batches, brown meatballs on all sides, about 8-10 minutes per batch.
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12
Transfer meatballs to a plate.
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13
Drain all but 2 tablespoons of drippings from skillet.
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14
Whisk in flour until a smooth paste forms, and the paste is lightly browned.
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15
Stir in remaining 2-1/2 cups beef stock and turn the heat up just a bit, to medium.
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16
Bring beef stock to a simmer, whisking often.
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17
Add sour cream, Worcestershire, and remaining 2 tablespoons soy sauce, and whisk to incorporate.
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18
Return meatballs to pot.
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19
Cover and simmer until meatballs are cooked and everything is nice and hot, about 10 to 15 minutes.
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20
Remove from heat and stir gently to coat meatballs.
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21
Serve with fluffy mashed potatoes and lingonberry preserves.
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22
Source: Very heavily adapted from Bon Appetit magazine, September 2011.
