Norwegian Meatballs With Spiced Cream Sauce

I found this on line for the tour 2005.

For meatballs:.

Melt 2 tablespoons butter in heavy medium skillet over medium heat.

Add onion and saut until translucent , about 5 minutes.

Cool slightly.

Combine bread and stock in large bowl.

Mix in onion mixture , egg , allspice and pepper.

Add ground beef and veal and blend well.

Shape meat into 1 1 / 4-inch balls.

Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.

Add meatballs and saut until cooked through and brown , turning occasionally , about 20 minutes.

Using slotted spoon , transfer meatballs to platter and keep warm.

Reserve drippings in skillet.

For sauce:.

Add flour to drippings in skillet and stir over medium heat until brown , about 4 minutes.

Gradually whisk in stock and cream.

Simmer until sauce is thick and smooth , stirring frequently , about 5 minutes.

Season to taste with allspice , salt and pepper.

Pour sauce over meatballs and serve.

butter, onion, rye bread, beef stock, egg, ground allspice, white pepper, ground beef, ground veal, all-purpose flour, whipping cream