Scandinavian Meatballs

Ingredients

1 1/2 cup fresh breadcrubs
3/4 cup milk
1 onion, finely chopped
2 eggs beaten
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 pound ground beef
1 pound ground veal
1/2 pound ground lean pork
1/4 cup (1/2 stick) butter
1 large onion, sliced
4 tablespoons all purpose flour
2 cups canned beef consomme
1 cup whipping cream
freshly ground pepper

Instructions

Soak breadcrumbs in milk for 10 minutes. Mix in onion, eggs and seasonings. Add meats and beat with electric mixer until light and fluffy. Handling gently, form mixture into 2 inch diameter meatballs. Smooth balls between moistened palms. Place in baking pan. Refrigerate until firm. Melt butter in large skillet over medium-high heat. Add meatballs in batches (do not crowd) and cook until brown on all sides, shaking pan occasionally, about 5 minutes. Drain, reserving drippings in skllet. Layer meatballs in a deep 4 quart oven proof casserole. Measure pan drippings and return 3 tablespoons to skillet, adding butter if necessary. Add onion and cook over medium low heat until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in consoumme and cream. Simmer until thickened, about 10 minutes, stirring occasionally. Season with pepper. Strain over meatballs. Preheat oven to 275F. Bake casserole until meatballs are heated through, about 45 minutes. Serve hot.