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Follow these cooking methods/directions: 1. Sauce: Melt butter over medium heat in a saucepan. Add flour and cook, stirring, for about 4 minutes or until bubbling, but not browned. Whisk in warm beef broth until blended and smooth. Gradually whisk in cream and bring to a gently boil, stirring constantly. Reduce heat and simmer gently, stirring occasionally, for 10 minutes or until thick. Remove from heat and set aside. 2. Meatballs: Meanwhile, heat 1 tbsp (15 mL) of the oil over medium heat in a nonstick skillet. Cook onions, stirring, for about 5 minutes or until soft. Transfer to a large bowl and let cool slightly. (Reserve skillet.) 3. Combine bread crumbs and milk in a small bowl; let soak for 5 to 10 minutes. 4. Add egg, salt, dry mustard, cardamom, nutmeg and cinnamon to onion in bowl; beat with a fork until blended. Gently mix in beef and bread crumb mixture until blended (careful not to over-mix). Scoop meat mixture by a heaping teaspoonful (5 mL) and roll into small meatballs; place on a plate. 5. Return skillet to medium-high heat. Add 1 tbsp (15 mL) of the oil and swirl to coat. Cook meatballs, in batches and turning as needed, for about 5 minutes or until browned all over. Transfer to a clean, paper towel-lined plate. Add more oil to skillet between batches, as necessary. 6. Drain fat from pan. Return meatballs to pan; cover, reduce heat to medium-low and cook for about 5 minutes or until a digital instant-read thermometer inserted sideways into several meatballs reads 160°F (71°C). 7. Return sauce to medium-low heat; whisk in sour cream, adding enough to make sauce the desired consistency. Reheat until steaming (do not let boil). Season with salt and pepper to taste. Add meatballs and stir gently to coat. 8. Serve garnished with dill and green onions.