10 oz Ground veal
10 oz Ground pork
10 oz Ground lamb
1 egg
1/4 C heavy cream
1/2 C parmesan cheese (optional)
3 packets Splenda
1.5 T cardamom
2 t ground thyme
2 t ground savory
1 T salt
2 T ground pepper


4 oz creme fraiche (or sour cream)
8 oz heavy cream
1 t ground thyme
1 t ground savory
4 cloves garlic, sliced
1 large shallot, minced
Salt & pepper to taste

Mix all ingredients together and roll into meatballs. Fry in butter until brown on all sides but NOT thoroughly cooked. Remove and set aside. For sauce, sautee shallots in drippings from meatballs on medium heat. Be sure to scrape up all brown bits on the bottom of the pan. Thatís where all your flavor is. When shallots are soft, add garlic and cook for 2 minutes. Add all other ingredients and meatballs and simmer until thickened and meatballs are thoroughly cooked. Just before serving, mix in 2 T butter and 1/2 T grated nutmeg. Fresh nutmeg is best!