Step 1

In a large skillet with tall sides, over medium to medium-low heat, melt 1 tablespoon of the butter. Add onion and sauté until completely soft and translucent, stirring regularly, about 8 to 10 minutes. Transfer onion to a plate and spread out the onion to cool completely.

Step 2

To a large bowl add beef, pork, eggs, 1 tablespoon of the soy sauce, black pepper, sugar, allspice, nutmeg, and the cooled onions. Mix to combine evenly with a wooden spoon or your hands. You could also use a stand mixer.

Step 3

Add breadcrumbs to a medium bowl. Pour milk over the top. Stir to completely combine. Then add to the meat mixture and use your hands to combine everything evenly.

Step 4

Using a 1-1/2 tablespoon measure (I like to use a 1-1/2 tablespoon scoop), roll meat mixture into balls and then transfer to a rimmed baking sheet.

Step 5

Using the same large skillet (no need to wash it, just wipe it out with a paper towel), place it over medium to medium-low heat. Add 1 tablespoon of the butter. Working in 2 batches and adding the remaining tablespoon of the butter between batches, brown meatballs on all sides, about 8-10 minutes per batch. Transfer meatballs to a platter or sheet pan.

Step 6

Drain all but 2 tablespoons of drippings from skillet. If there are any especially dark (black) pieces left in the skillet, remove them. Otherwise, keep as much of that good flavoring as possible in the skillet. If you are left with less than 2 tablespoons of drippings, add some butter to equal that amount. Whisk in flour (a flat whisk works great!) until a smooth paste forms, and the paste is lightly browned. Slowly add chicken broth, whisking all the while to break up any lumps. Turn the heat up just a bit, to medium to medium-high. Bring broth to a simmer, whisking often. Add sour cream, Worcestershire, and remaining 2 tablespoons of soy sauce, and whisk to incorporate. Let simmer until sauce is nicely thickened into a gravy.

Step 7

Add meatballs to gravy, folding gently to coat. Turn heat down to medium to medium-low, cover skillet, and simmer until meatballs are cooked and everything is nice and hot, about 10 minutes or so. Remove from heat and stir gently to coat meatballs.

Step 8

Serve meatballs with creamy mashed potatoes or buttered boiled potatoes or, and a sprinkling of fresh chopped parsley. We also recommend some traditional lingonberry jam on the side!