Ingredients:
- 1/2 cup Panko or fresh breadcrumbs
- 1/2 cup Whole Milk or heavy cream (for soaking)
- 1 lb Ground Beef (80/20 preferred)
- 1 lb Ground Pork
- 1/2 medium Yellow Onion, finely grated or minced
- 1 large Egg, lightly beaten
- 2 Tbsp Fresh Parsley, finely chopped
- 1/2 tsp Allspice, ground
- 1/4 tsp Nutmeg, freshly grated
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper, freshly ground
- 2 Tbsp Unsalted Butter or Neutral Oil (for searing)
- 3 Tbsp Unsalted Butter (for gravy)
- 3 Tbsp All-Purpose Flour
- 1 1/2 cups Beef Broth (low sodium)
- 1 cup Heavy Cream
- 1 tsp Dijon Mustard
- 1 tsp Soy Sauce or Worcestershire Sauce
Instructions:
- Combine breadcrumbs and milk/cream in a small bowl. Let stand for 5–10 minutes until soaked.
- In a large bowl, gently combine the soaked breadcrumb mixture, ground meats, grated onion, egg, parsley, allspice, nutmeg, salt, and pepper. Mix only until just combined.
- Lightly roll the mixture into small, uniform balls, roughly 1 to 1.5 inches in diameter.
- Heat 2 Tbsp butter/oil in a large, heavy-bottomed skillet over medium-high heat. Sear the meatballs in batches, turning gently until browned deeply on all sides. Remove the browned meatballs to a plate and set aside.
- Reduce the heat to medium. Add the 3 tablespoons of butter to the skillet, scraping up any browned bits (fond). Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a light golden roux.
- Slowly whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, then whisk in the heavy cream, Dijon, and soy sauce. Simmer until the sauce thickens enough to coat the back of a spoon.
- Gently nestle the seared meatballs back into the gravy. Cover loosely and simmer gently for 10–15 minutes, or until the meatballs are cooked through (internal temperature 165°F/74°C).
- Taste the gravy and adjust seasoning with salt and pepper as needed. Serve immediately, traditionally with mashed potatoes and lingonberry jam.