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Author Notes: My grandma, who was born in a Finnish community in the Upper Peninsula of Michigan, dictated this recipe to my mom. We've had this as part of a Smörgåsbord every Christmas. - Karl Rosaen
- 1.5 pounds Lean Ground Beef
- 1 pound Ground Veal
- 0.5 pounds Ground Pork
- 2 Large Onions
- 1 cup Bread Crumbs
- 2 Eggs
- 0.5 cups Chopped Parsley
- 0.5 cups Chopped Basil
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 0.5 teaspoons Ground Nutmeg
- 12 Whole Allspice
- 0.5 cups Milk
- 6 tablespoons Butter
- 6 cups Beef Broth
- 2 tablespoons Flour
- 0.5 cups Water
- Mix together the ground meat, onions (pulverized), eggs, milk, bread crumbs and all of the spices except the whole allspice.
- Roll the meat mixture into half inch round balls - should be enough to cover about 3 baking sheets (sheets used solely to hold the rolled meatballs while they're waiting to be browned).
- Brown the meatballs in butter: place a large pan over medium to high heat and combine 1 TBS of butter with a half a baking sheet worth of meatball at a time for a total of six batches. Place the browned meatballs into baking dishes - two large baking dishes should be sufficient.
- Keep the heat on medium high and add the beef broth. Bring to a simmer.
- Once the mixture has thickened to a gravy, add salt and pepper to taste, and then pour over the meatballs.
- Sprinkle the whole allspice evenly among the meatballs.
- Bake the meatballs for 45-60 minutes at 350 degrees.