Norwegian Meatballs

• 2 large eggs, lightly beaten
• 1 cup whole milk
• 1 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/2 teaspoon each ground ginger, nutmeg and allspice
• 1/4 teaspoon pepper
• 2 pounds extra-lean ground beef (95% lean)
• 1 pound ground pork
• 2 tablespoons finely chopped onion
• 3 tablespoons butter
• 5 tablespoons all-purpose flour
• 4 cups beef broth
• 1/2 cup heavy whipping cream
• Dash cayenne pepper
• Dash white pepper

1. In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs.
2. Place meatballs on a greased rack in a shallow baking pan. Bake at 400u0b0 until browned, about 18 minutes or until a thermometer reads 160u0b0; drain. Set aside.
3. For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.

eggs, milk, bread crumbs, onion, salt, sugar, ground ginger, pepper, extralean ground beef, ground pork, onion, butter, flour, beef broth, heavy whipping cream, cayenne pepper, white pepper

Taken from www.tasteofhome.com/recipes/norwegian-meatballs/ (may not work)