Swedish Meatballs

    2 slices day-old white bread, crumbled
    1/2 cup heavy cream
    1 teaspoon butter
    1 small onion, minced
    2/3 pound ground beef
    1/3 pound finely ground pork
    1 egg
    1 teaspoon salt

    1/4 teaspoon ground black pepper
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    1 tablespoon butter
    1/4 cup chicken broth
    3 tablespoons all-purpose flour, or as needed
    2 cups beef broth, or as needed
    1/2 (8 ounce) container sour cream

    Preheat oven to 350 degrees F (175 degrees C).

    Place the bread crumbs into a small bowl, and mix in the cream. Allow to
    stand until crumbs absorb the cream, about 10 minutes. While the bread is
    soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook
    and stir the onion until it turns light brown, about 10 minutes. Place onion
    into a mixing bowl; mix with the ground beef, ground pork, egg, salt, black
    pepper, nutmeg, and allspice. Lightly mix in the bread crumbs and cream.

    Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off
    about 1-1/2 tablespoons of the meat mixture per meatball, and form into
    balls. Place the meatballs into the skillet, and cook just until the
    outsides are brown, about 5 minutes, turning the meatballs often. Insides of
    the meatballs will still be pink. Place browned meatballs into a baking
    dish, pour in chicken broth, and cover with foil. Bake in the preheated oven
    until the meatballs are tender, about 40 minutes. Remove meatballs to a
    serving dish.

    To make brown gravy, pour pan drippings into a saucepan over medium heat.
    Whisk the flour into the pan drippings until smooth, and gradually whisk in
    enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a
    simmer, whisking constantly until thick, about 5 minutes. Just before
    serving, whisk in the sour cream. Season to taste with salt and black
    pepper. Serve the gravy with the meatballs.