-
1
Combine bread and half-and-half. Set aside.
-
2
Sautee onion in 1 1/2 tablespoons butter over medium-low heat until soft and translucent, about 7 minutes. Let cool briefly.
-
3
Add bread and half-and-half mixture to medium bowl. Smush with fingers to make sure it is well-combined. Add onions, meats, and spices. Mix well. Form meat mixture into small-to-medium meatballs. (I wound up with twenty or so).
-
4
Wipe out pan in which you fried the onions. Add remaining 1 1/2 tablespoons butter and heat over medium to medium-high heat. Add meatballs, making sure they do not touch. Brown thoroughly on all sides (assuming a ball can have a side), about 5 minutes. Remove from pan. Pour off all but a tablespoon or so of fat.
-
5
Over low heat, add flour, stirring until well-distributed in fat. Add remaining cup half-and-half, increase heat to medium, stirring constantly (a whisk is useful here) until smooth. Stir in lingonberries.
-
6
Add meatballs and any accumulated juices to pan. Return to a gentle simmer, and stir occasionally, until meatballs are cooked through, 10-12 minutes, thinning sauce with water or stock if needed.
-
7
Serve with additional lingonberries, if desired. Other good accompaniments include mashed potatoes or lightly buttered egg noodles.
