In a medium skillet over medium-high heat, saute 1 cup of the onion in 1 1/2 tablespoons of the butter until soft and light golden brown, 4 to 6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice, and the nutmeg.
In a small mixing bowl, combine the bread crumbs with the milk and 1/4 cup of the cream, and allow to sit until the bread crumbs are soft, about 5 minutes. Add the bread-crumb mixture and the beaten egg to the meat mixture and, using clean hands, mix well to thoroughly combine.
Using a tablespoon measure as a guide, scoop the meat mixture into small meatball portions, about 1 heaping tablespoon each. Using lightly damp clean hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.
In a medium skillet, heat 1/2 tablespoon of the remaining butter until foamy. Add one-third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes total. Using tongs or a slotted spoon, transfer the cooked meatballs to a Dutch oven or heavy large saucepan and repeat with the remaining meatballs, adding another 1/2 tablespoon of butter to the skillet before each batch.
Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup onion to the skillet and cook until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven or large saucepan and add the remaining 1/4 teaspoon salt, a pinch of black pepper, the remaining heavy cream, and the currant jelly. Bring the contents of the Dutch oven or large saucepan to a gentle boil over medium-high heat, then reduce the heat so that the sauce just simmers. Stir very gently to combine ingredients once the meatballs have cooked a bit; be careful not to break up the meatballs. Cook, uncovered, for 45 minutes to 1 hour, until the meatballs are very tender and the sauce is thick and flavorful. Serve with boiled new potatoes, cucumber salad, and lingonberries for a main course or in a shallow chafing dish with toothpicks for hors d'oeuvres.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1032.89 Kcal (4325 kJ)
Calories from fat	709.24 Kcal
		% Daily Value*
Total Fat	78.8g	121%
Cholesterol	206.54mg	69%
Sodium	1778.78mg	74%
Potassium	1185.59mg	25%
Total Carbs	42.74g	14%
Sugars	15.74g	63%
Dietary Fiber	2.44g	10%
Protein	38.13g	76%
Vitamin C	2.9mg	5%
Vitamin A	0.2mg	5%
Iron	3.4mg	19%
Calcium	154.4mg	15%

Amount Per 100 g
Calories	191.57 Kcal (802 kJ)
Calories from fat	131.54 Kcal
		% Daily Value*
Total Fat	14.62g	121%
Cholesterol	38.31mg	69%
Sodium	329.91mg	74%
Potassium	219.89mg	25%
Total Carbs	7.93g	14%
Sugars	2.92g	63%
Dietary Fiber	0.45g	10%
Protein	7.07g	76%
Vitamin C	0.5mg	5%
Iron	0.6mg	19%
Calcium	28.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

26.7

Points
28

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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