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1
Preheat oven to 350 degrees F.
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2
Mix breadcrumbs and milk in a large bowl.
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Set aside and let soak for about 5 minutes.
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4
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat.
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5
Saute onion for about 10 minutes until soft and light brown.
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6
Transfer onion to the large bowl with the breadcrumbs and milk.
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7
Add the minced bacon to your large skillet and cook until crisp.
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8
Remove cooked bacon with a slotted spoon and place in the large bowl with the breadcrumb mixture.
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9
Reserve the bacon fat in the skillet.
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10
To the large bowl with the bread crumbs, add the salt, pepper, brown sugar, ground allspice and ground nutmeg; mix well.
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11
Add the ground beef to the bowl and mix well.
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12
Using a 1-ounce (about 2 tablespoons) cookie scoop to measure beef mixture, roll into meatballs and place on a broiler pan.
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Bake in a 350 degrees F oven for about 25 minutes until cooked through.
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14
While the meatballs are cooking, melt the remaining 2 tablespoon butter in the large skillet with the reserved bacon fat.
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15
Whisk in the flour and mix until a smooth paste formed.
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Cook for about 1 to 2 minutes.
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17
Slowly add the beef broth and bring to a simmer, whisking often.
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18
Add the cooked meatballs to the pan and cook until heated through.
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Remove from the heat and stir in the sour cream.
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Stir to coat meatballs.
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Serve over buttered noodles or parsley rice.
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Enjoy!
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Notes: I like to cook meatballs on a broiler pan.
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It is less messy and you use less fat cooking them this way.
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They will brown nicely and the fat will drain away.
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26
Line the bottom part of the broiler pan with foil for easy cleanup.
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27
You can also use this recipe and make smaller meatballs (about 1 tablespoon of the meat mixture) and make this an appetizer.
