• Before you begin: If you have homemade chicken stock, I recommend using it in this recipe, as it give this sauce the best flavor and body. My preferred purchased chicken broth is to use Bonafide Chicken Broth found in the freezer aisle or better than bullion roasted chicken, 1 teaspoon of better than bullion mixed into to 1 cup water will make 1 cup chicken stock.

For the meatballs:

• In a small sauté pan, and heat the butter over medium heat. When it starts to melt and foam, add the onion and sauté until soft and translucent, about 3 minutes. Remove onion mixture from the pan and set aside to cool.
• In a small bowl, combine panko and milk, stirring to allow the breadcrumbs soak up all the milk. Add the egg, and blend using a hand blender until the mixture is smooth and paste like.
• In a medium bowl, combine the beef, pork, cooled onion, parsley, salt, pepper, allspice, nutmeg and the panko mixture. Mix thoroughly until the meat mixture is well combined and has become tacky.
• Scoop the meatballs into large marble size pieces and place on a parchment paper lined sheet pan. It will yield about 16 meatballs. Roll each ball between your palms to give it a smooth spherical shape, then return to sheet pan.
• Cook the meatballs in a large sauté pan, heat vegetable oil over medium high heat. Working in batches, place meat balls in even layer to fry until deep golden brown, about 2 minutes. Rotate the balls and repeat on other side, only frying 2 sides total to prevent from drying. Remove the meatballs from pan and set aside.

For the Sauce:

• Melt the butter in a dutch oven over medium heat. Add the flour, stirring constantly until the flour starts to darken slightly to a golden brown, 3 to 4 minutes. (This is a roux).
• Add stock and whisk vigorously moving the whisk side to side. Add the salt , increase heat to medium-high until the stock comes to a boil. Cook for 4 to 5 minutes to thicken the stock.
• Whisk in sour cream then add meatballs, allowing the stock to come to a boil, then reduce heat immediately to low. Adjust heat to maintain a gently simmer for 10 minutes. I have covered and put in the oven on 175 degrees to keep warm until ready to serve.

  Transfer meatballs and sauce to serving bowl, sprinkle with parsley, and serve with buttered egg noodles, lingonberry jam and quick pickled cucumber.