Serve as an appetizer or main meat in sour cream gravy or with dipping sauces.
3/4 pound ground beef
3/4 pound ground pork
1 1/4 cups fresh breadcrumbs or panko
1 large egg, lightly beaten
½ to ¾ cup finely chopped onion
¼ teaspoon ground allspice
¼ tsp cardamom
1 teaspoon Kosher salt
Freshly ground black pepper
1 jar Tony’s Homestyle Gravy
Sour Cream, to taste
1/3 cup Dijon mustard
1/3 cup packed brown sugar
3 tablespoons cider vinegar
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Lingonberries, or lingonberry preserves
Combine the first nine ingredients in a large bowl, and mix gently with your fingers to combine, but don’t mash or overwork the blend. Shape into bite-sized meatballs and place on a parchment-lined pan with low sides. Mist with oil and roast in a 350-375 degree oven until juices run clear, about 10-15 minutes (or sauté in a pan). Oiled meatballs can also be rolled in bread or cracker crumbs and misted with oil.
For Sour Cream Gravy
Heat gravy in a saucepan and whisk sour cream in 1 TBS at a time to taste. Add meatballs, bring to a simmer and serve. Can be served as an appetizer, or as a main dish over buttered egg noodles.
Whisk together mustard, sugar, vinegar and parsley until dissolved, and transfer to a dipping dish. Spoon Lingonberries into a second dipping dish. Display meatballs and dipping sauces using fresh dill as a garnish.
About 8-10 appetizer servings, or 4 main meat servings –Chef Mick (Michaelangelo) Rosacci, Tony’s Market