Ingredients:

  • 1 lb (450g) ground beef (20% fat content recommended)
  • 1/2 lb (225g) ground pork
  • 1/2 cup (60g) panko breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 1 large egg, lightly beaten
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) beef broth (low sodium)
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lingonberry jam (optional)

Instructions:

  1. In a large bowl, combine breadcrumbs and milk; let stand for 5 minutes to soften. Add ground beef, ground pork, egg, onion, garlic, allspice, nutmeg, salt, and pepper. Gently mix until just combined.
  2. Roll the mixture into 1-inch (2.5cm) meatballs.
  3. Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning frequently, until browned on all sides. Remove meatballs from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low.
  6. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 5-7 minutes, or until the gravy has thickened slightly. Season with salt and pepper to taste.
  7. Add the browned meatballs to the gravy. Simmer for 15-20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C). Stir in lingonberry jam (if using) during the last few minutes.
  8. Serve hot.