Meatballs:
- 1 tablespoon (13 grams) extra-virgin olive oil
- 1/2 small yellow onion, finely minced
- 2 garlic cloves, finely minced
- 8 ounces (226 grams) ground beef
- 8 ounces (226 grams) ground pork
- 3/4 cup (90 grams) plain dry breadcrumbs
- 1/3 cup (96 grams) whole milk
- 1 large egg, beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
Gravy:
- 3 tablespoons (42 grams) unsalted butter
- 3 tablespoons (24 grams) all-purpose flour
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground allspice
- 1 tablespoon Dijon mustard
- 2 cups (480 grams) low-sodium beef broth
- 1/2 cup (113 grams) heavy cream
- 2 teaspoons Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons (6 grams) fresh flat-leaf Italian parsley, chopped
- Lingonberry preserves, to serve
Whip up these juicy, flavor-packed Swedish-style meatballs in a creamy gravy that'll have everyone reaching for seconds. Saut onions and garlic in olive oil for aromatic depth, then mix with tender beef and pork, soaked breadcrumbs, and warm spices like allspice and nutmeg. Bake or pan-fry until golden, and simmer in a rich, thyme-infused gravy with Dijon kick and heavy cream. Serve with lingonberry preserves for that authentic sweet-tart contrastyour kitchen will smell like a cozy Scandinavian dream, inspiring even the busiest home chef to savor the joy of homemade comfort food.
