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1
Put bread crumbs and milk in large bowl.
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2
Stir.
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3
Soak 10 minutes.
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4
Add onion, eggs, allspice, nutmeg and pepper.
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5
Use wooden spoon to combine.
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6
Break meats into small bits with your hands.
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7
Add to bowl.
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8
Use wooden spoon to beat until mixture is well-mixed.
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9
Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands.
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10
Alternately, use tablespoon and moistened hands to shape mixture into balls.)
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11
Arrange meatballs in single layer on lightly oiled baking sheet.
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12
Refrigerate until firm, about 2 hours.
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13
Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
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14
Add meatballs in batches, without crowding.
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15
Cook until browned, shaking pan occasionally, about 5 minutes.
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16
Transfer to wide, shallow, oven-to-table casserole.
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17
Repeat with remaining meatballs, adding more butter and oil as needed.
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18
Reserve hot skillet, unwashed, for making gravy.
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19
Add onion to reserved skillet.
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20
Cook over medium heat until softened, stirring often, about 4 minutes.
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21
Add flour; cook 1 minute.
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22
Stir in consomme.
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23
Stir until thickened, about 4 minutes.
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24
Add cream.
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25
Stir until hot.
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26
Taste and season with salt and pepper.
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27
Strain gravy and pour over meatballs.
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28
Cover casserole with lid or foil.
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29
Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
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30
Cool 20 minutes.
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31
Use slotted spoon to set meatballs aside; skim fat from gravy.
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32
Put meatballs back in gravy.
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33
Reheat at 300 degrees until hot, 10 to 20 minutes.
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34
(Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.).
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35
Serve hot, spooned over dilled noodles.
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36
Pass lingonberry preserves separately.
