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• 1 pound ground beef
• 3/4 cup bread crumbs, soaked in 1/2 cup milk
• 1 egg
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small onion, grated and drained
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 tablespoons butter
• 1 1/2 tablespoons flour (any kind)
• 1 cup chicken broth
• 1/2 cup sour cream
• Lingonberry or cranberry sauce (optional)

preparation

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.

2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.

3. Remove them and most of the fat. Stir the flour and the remaining butter into the pan.

4. Add the broth. Simmer until it thickens, about 2 minutes.

5. Strain it with a sieve to remove clumps. Return it to the pan.

6. Reduce heat to low; stir in the sour cream.

7. Return the meatballs to the pan for 1 minute. Serve with the berry sauce.