Swedish Meatballs (Svenska Kottbullar)

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, brown sugar, salt, black pepper, nutmeg, allspice, and ginger.

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 tablespoon 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.