Source: dLife

Cocktail sized meatballs flavored with onion, nutmeg, and cardamom.

Servings

Meatballs
2 lb extra lean ground beef (5% fat)
1.5 cup whole wheat breadcrumbs
0.5 cup fresh chopped onion
1 tsp salt
0.5 tsp ground nutmeg
0.5 cup whole milk , up to 3/4 cup
1 eggs
3 tbsp olive oil
0.5 tsp ground cardamom

Sauce
0.5 cup sour cream
6 tbsp unsalted butter
0.25 cup whole wheat flour
32 oz beef broth (low sodium preferred)

1 In large mixing bowl, combine thoroughly beef, bread crumbs, onion, salt, nutmeg, cardamom, 1/2 cup milk, and egg.
2 Form into 36 small meatballs.
3 In large skillet, heat olive oil to medium. Add meatballs. Brown on all sides, cook until meat is no longer pink on inside. Remove from skillet, set aside.
Sauce
1 After meatballs are cooked. Return hot skillet to stovetop. Melt butter.
2 Add flour and cook for 1-2 minutes, stirring constantly. A thick paste will form.
3 Add broth and stir gently until all flour is incorporated. Bring to boil and reduce heat to simmer. Cook until sauce thickens, stirring frequently.
4 Add sour cream. Stir until well combined and sour cream is heated.
5 Add reserved meatballs and allow meatballs to reheat. Stir to coat.
6 Transfer to serving dish.