Dwarven Delzoun Tide-Me-Overs

Steps

1. 1

   In a small bowl, combine the torn dark bread pieces and heavy cream. Let the bread soak until it has absorbed the liquid and softened.

2. 2

   Melt 3 tablespoons of the unsalted butter in a skillet over medium heat. Add the finely chopped small onion and a pinch of salt. Sauté until the onion is soft, translucent, and buttery.

3. 3

   In a large mixing bowl, combine the ground pork, ground beef, egg, soaked bread mixture, sautéed onions (and their butter), allspice, and baking powder. Mix thoroughly by hand until well combined.

4. 4

   Form the meat mixture into small, uniform meatballs. Place them on a wire rack set over a rimmed baking sheet.

5. 5

   Bake the meatballs in a preheated oven (typically 400°F (200 °C)/200°C (400 °F)) until browned and cooked through, approximately 15-20 minutes.

   Start 15-minute timer
6. 6

   While the meatballs bake, prepare the gravy. Melt the remaining 3 tablespoons of butter in a skillet over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux and cook for 1-2 minutes until slightly golden.

   Start 1-minute timer
7. 7

   Slowly whisk in the chicken broth, light brown sugar, soy sauce, and lemon juice. Simmer the sauce, stirring constantly, until it thickens into a smooth gravy.

8. 8

   Once the meatballs are finished, add them to the skillet with the gravy. Toss gently to coat them thoroughly.

9. 9

   Garnish with chopped fresh dill or parsley and serve hot.