Ingredients:

  • 1/4 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk
  • 1 Tbsp Unsalted Butter (for sautéing onions)
  • 1/2 medium Yellow Onion, finely diced
  • 10 oz Ground Beef (80/20)
  • 10 oz Ground Pork
  • 1 Large Egg
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Allspice
  • Pinch Freshly Grated Nutmeg
  • 2 Tbsp Unsalted Butter (for roux)
  • 2 Tbsp All-Purpose Flour
  • 2 cups Low Sodium Beef Stock
  • 1/2 tsp Worcestershire Sauce
  • 1/2 cup Heavy Cream
  • 1/2 tsp Soy Sauce (Optional)
  • Lingonberry Jam (for serving)
  • 1 Tbsp Fresh Parsley (for garnish)

Instructions:

  1. Hydrate the Base: In a small bowl, combine the panko breadcrumbs and milk. Stir lightly and set aside for 5 minutes until soaked through.
  2. Sauté Aromatics: Melt 1 Tbsp of butter in a small skillet. Add the finely diced onion and cook gently for 5–7 minutes until translucent and softened. Let the onions cool completely.
  3. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, ground pork, cooled onions, soaked breadcrumbs, egg, salt, pepper, allspice, and nutmeg. Mix gently; do not overmix.
  4. Chill: Cover the mixture and refrigerate for at least 30 minutes to firm up the fat. This step is crucial for shaping.
  5. Shape: Use a small scoop to form uniform meatballs (approx. 1.5 inches in diameter). Place them on a parchment-lined baking sheet.
  6. Brown: Melt the remaining 1 Tbsp of butter in a large skillet over medium-high heat. Add the meatballs in batches and brown them deeply on all sides (about 5–7 minutes per batch).
  7. Hold: Remove the browned meatballs and place them on a separate plate. Do not wipe the pan clean—the browned bits (fond) are vital for the gravy flavor.
  8. Make the Roux: Return the skillet to medium heat. Add the remaining 2 Tbsp of butter and melt. Whisk in the flour until a smooth paste (roux) forms. Cook the roux for 1–2 minutes, stirring constantly, to cook out the raw flour taste.
  9. Build the Sauce: Slowly whisk in the beef stock, starting with a small amount to make a thick paste before adding the rest. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
  10. Season and Finish: Stir in the Worcestershire sauce and soy sauce (if using). Reduce heat to low and gently stir in the heavy cream. Season with salt and pepper to taste.
  11. Simmer: Return the meatballs to the gravy. Bring the sauce to a gentle simmer, cover partially, and cook for 5–10 minutes, or until the meatballs are fully cooked through.
  12. Garnish and Serve: Garnish generously with fresh chopped parsley. Serve immediately with mashed potatoes and lingonberry jam.