Description
Enjoy the comforting taste of homemade meatballs in a rich, creamy gravy. This dish features a blend of ground beef and pork, seasoned to perfection, and is best served over mashed potatoes or egg noodles. A hint of lingonberry jam adds a sweet touch, making it a delightful family favorite!
Ingredients
Scale
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1/4 cup milk
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped (optional)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Mashed potatoes or egg noodles
- Lingonberry jam (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the ground beef and ground pork.
- Add the breadcrumbs, grated Parmesan cheese, chopped onion, milk, egg, salt, black pepper, allspice, nutmeg, and parsley (if using) to the meat mixture.
- Using your hands, mix everything together until just combined. Avoid overmixing to keep the meatballs tender.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for about 30 minutes.
- After resting, take the mixture out of the refrigerator. Use a small cookie scoop or your hands to portion out the meatballs, aiming for about 1 inch in diameter.
- Roll each portion into a ball and place them on a baking sheet lined with parchment paper.
- You can cook them right away or refrigerate for later use, covering with plastic wrap if storing.
- In a large skillet, heat a couple of tablespoons of oil over medium heat.
- Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until browned and cooked through.
- Transfer the cooked meatballs to a plate and cover with foil to keep warm.
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour to create a roux, cooking for about 1-2 minutes until golden brown.
- Gradually whisk in the beef broth, scraping up any browned bits from the skillet.
- After the broth is incorporated, stir in the heavy cream and soy sauce. Season with salt and pepper to taste. Simmer until thickened.
Notes
- For added flavor, consider using fresh herbs in the meatball mixture.
- Adjust the thickness of the gravy by adding more or less beef broth.
- Serve with a side of lingonberry jam for a traditional touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes