Ingredients:
- 1 pound (454g) ground beef (80/20 blend recommended)
- 1/2 pound (227g) ground pork
- 1/2 cup (60g) panko breadcrumbs
- 1/2 cup (120ml) milk
- 1 large egg, lightly beaten
- 1 medium onion, finely diced (about 1 cup / 150g)
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30ml) vegetable oil, for browning
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (16g) all-purpose flour
- 2 cups (473ml) beef broth
- 1/2 cup (120ml) heavy cream
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions:
- Combine breadcrumbs and milk in a small bowl; let soak. In a large bowl, gently combine ground beef, ground pork, egg, onion, garlic, allspice, nutmeg, ginger, salt, and pepper. Add the soaked breadcrumb mixture and mix gently until just combined. Avoid overmixing.
- Roll the meat mixture into 1-inch meatballs. Chill the meatballs for at least 20 minutes.
- 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 the skillet and set aside.
- Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in beef broth, ensuring no lumps form. Bring to a simmer.
- Stir in heavy cream, soy sauce, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
- Return the browned meatballs to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Serve hot over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley or lingonberry jam.