Back to 6 servings Meatballs 1 pound ground beef, 80/20 preferred 0.5 pound ground pork 0.5 cup plain breadcrumbs, panko also works 0.25 cup heavy cream, or whole milk 1 large egg, beaten 0.5 medium yellow onion, finely grated 1 clove garlic, minced 2 tablespoons fresh parsley, finely chopped 0.5 teaspoon ground allspice 0.25 teaspoon ground nutmeg 0.5 teaspoon salt, plus more to taste 0.5 teaspoon black pepper, freshly ground 2 tablespoons butter, for browning 1 tablespoon olive oil, for browning Gravy 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups beef broth, low sodium preferred 1 cup heavy cream, half-and-half can substitute 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon Dijon mustard 0.125 teaspoon ground nutmeg salt and black pepper, to taste Serving chopped fresh parsley, to garnish mashed potatoes or cooked egg noodles, to serve lingonberry jam, optional, to serve
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1 Step 1: Soak the breadcrumbs in the cream for about 10 minutes until soft. Add the grated onion, garlic, egg, parsley, allspice, nutmeg, salt and pepper and stir to combine.2 Step 2: Add the beef and pork and mix gently with your hands just until combined; do not overmix. Chill the mixture 10 to 15 minutes if it is too soft to shape.3 Step 3: Wet your hands and shape the mixture into about 24 meatballs, roughly a tablespoon and a half each, placing them on a plate as you go.4 Step 4: Warm the butter and olive oil in a big skillet set over medium-high heat. Working in batches, roll the meatballs around the pan until every side is browned and the centers are cooked through, 6 to 8 minutes a batch. Move them to a plate and tent with foil.5 Step 5: Reduce the heat to medium. In the same skillet, melt 3 tablespoons butter, whisk in the flour and cook 1 to 2 minutes, until lightly golden and fragrant.6 Step 6: Pour in the beef broth a little at a time, whisking constantly and scraping the browned bits off the pan bottom. Let it bubble gently for about 3 minutes, until it begins to thicken.7 Step 7: Whisk in the heavy cream, Worcestershire, soy sauce, Dijon and nutmeg. Simmer gently over low heat, stirring often, until thick enough to coat the back of a spoon; do not let it boil hard.8 Step 8: Taste the gravy and adjust with salt and pepper. Return the meatballs to the sauce and warm together for 2 to 3 minutes, spooning sauce over them, until heated through.9 Step 9: Scatter parsley over the top and ladle the meatballs and gravy onto mashed potatoes or egg noodles. Pass lingonberry jam at the table if you like.getsaucepan.com/r/42111699-1112-5495-a501-81d990eb1cfe
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