Ingredients
Scale
- 1 pound ground beef
- 1 shallot or ½ cup onion grated or finely minced
- 1 cup Panko bread crumbs
- 1 large egg
- ¼ cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1/8 teaspoon ground ginger
- ¼ cup fresh parsley chopped
- 3 tablespoons olive oil for cooking meatballs
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 3 cups beef broth
- 1 tablespoon Worcestershire
- 1 teaspoon soy sauce (optional)
- 1 teaspoon Dijon mustard (optional)
- ½ cup heavy cream
<##data##li>½ pound ground pork
Instructions
- In a large bowl, mix beef, pork, onion, milk, egg, bread crumbs, garlic powder, salt, nutmeg, allspice, pepper, and parsley until combined.
- Form meatballs into 1-inch balls and place on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium-high heat. Cook meatballs for 2-3 minutes per side until browned. Work in batches.
- Remove meatballs and set aside. Keep 1-2 teaspoons of oil in the pan for flavor.
- Melt butter in the same pan and whisk in flour.
- Whisk in beef broth Benguet any lumps.
- Stir in Worcestershire, mustard, soy sauce, and heavy cream. Simmer for 8-10 minutes until gravy thickens.
- Return meatballs to the pan and coat with gravy. Simmer for 2 more minutes.
- Serve warm over mashed potatoes or noodles, with lingonberry jam.
< избежатьli>Add salt, nutmeg, and allspice, stirring to combine.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Adjust heat as needed to prevent burning.
- Leftovers can be stored for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
- Diet: Low Lactose
Nutrition
- Serving Size: 4 meatballs with gravy
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg