This recipe is a perennial favorite. So much so, that I was surprised to discover last week when I went to find the recipe that I had never posted it online before. Similar to stroganoff, in that it features meat in a creamy gravy, this dish can be served with rice, noodles or mashed potatoes (or other mashed veggies like turnips, cauliflower, squash, etc.). What sets it apart is the allspice flavor, an excellent and uncommon complement to otherwise familiar ingredients. Traditionally it is also served with a side of lingonberries or lingonberry preserves, but whole berry cranberry sauce works as an easy substitution.
1/2 cup breadcrumbs
1/2 cup light cream or half & half
1 tablespoon butter
1 onion, diced
2 teaspoons ground allspice
1 egg, beaten
2 lbs. ground meat
2 tablespoons butter
2 tablespoons almond flour (or regular flour)
2 cups beef stock
1 cup sour cream
fresh dill or parsley, for garnish (optional)
Hydrate your breadcrumbs in a medium-large bowl by mixing them in with the cream. Allow to hydrate for at least 30 minutes. Fluff with a fork to ensure even hydration. Meanwhile, melt the butter in a saucepan or skillet to saute the onions.
When the onions are softened and the breadcrumbs thoroughly hydrated, combine these two in the bowl with the breadcrumbs. Add the allspice, egg, salt and pepper. Add the meat and mix thoroughly.
Form into meatballs and either brown in a skillet or bake in the oven in a large, shallow casserole dish at 350 until browned (about 20 minutes).
Meanwhile, melt the butter in a saucepan. Add the almond flour, or regular flour. Stir until the flour is thoroughly coated. Add the beef stock and simmer, stirring to make sure the flour is well-combined. Add the sour cream. I like to use an immersion blender to make sure the cream gravy is nice and smooth. Simmer on low and stir often until sauce has thickened.
Add the browned meatballs to the sauce and heat through. Serve garnished with dill or parsley, if desired, and a side of lingonberry preserves or cranberry sauce.