Ingredients

• 2 cups bread crumbs
• 1/2 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 3 eggs
• Salt
• Pepper
• 1 tablespoon ground cardamom
• 1 cup yellow onion, chopped, plus 6 cups yellow onions, sliced
• 1 cup salted butter, divided
• 1/2 cup sugar
• Salt and pepper
• 3 cups beef broth
• 2 cups heavy cream
• 3 tablespoons gravy maker seasoning
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1/4 teaspoon cloves
• 1/4 teaspoon cinnamon
• 3 to 4 tablespoons cornstarch
• 1/4 cup water

Instructions

1. In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.