Fricadelles

About 5 tablespoons butter, divided1 small onion, chopped6 cups fresh bread crumbs1 cup milk 3/4 cup white wine, divided3 eggs, slightly beatenSalt and pepper 3/4 teaspoon nutmeg, divided2 pounds ground porkFlour10 ounces beef broth 1/4 cup water1 teaspoon oregano 1/4 teaspoon paprikaMelt a thin layer of butter (1 to 2 teaspoons) in a small sauté pan and cook onion until tender.In mixing bowl, combine bread, milk, wine and eggs. Add onions, salt and pepper, 1/2 teaspoon nutmeg and ground pork. Mix until just blended. Shape into 24 meatballs. Roll in flour and refrigerate, covered, on baking sheet at least 2 hours. When ready to cook, heat oven to 350 degrees.Roll meatballs again in flour. Melt 2 tablespoons butter in an oven-proof skillet and brown meatballs on all sides, about 10 minutes. (This will probably require 2 to 3 batches. Add more butter as needed.) Add beef broth, 1/4 cup water, 1/4 cup wine, remaining nutmeg, oregano and paprika. If pan is not ovenproof transfer to baking dish and bake 30 minutes.Serves eight. Nutrition values per serving: 569 calories, 34 g fat (14 g saturated), 22 g carbohydrates, 1 g fiber, 36 g protein, 207 mg cholesterol, 395 mg sodium.