Ingredients

The following ingredients have 8 Servings
  • 1 lb ​ground beef
  • 1 lb ground pork
  • ¼ cup flat leaf parsley, minced
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¾ cup yellow onion, grated (about 1 medium onion)
  • 2 tsp salt
  • ½ tsp pepper, freshly ground
  • 4 cloves garlic, minced
  • ¾ cup panko*
  • 2 eggs
  • 2 tbsp olive oil
  • ½ cup butter
  • ½ cup flour*
  • 4 cups beef broth
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tbsp lemon juice
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 cup heavy cream

Instruction

  • In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined
  • Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.**In a large pan, heat 2 tablespoon of olive oil over medium-high heat
  • Add ½ of the meatballs and cook until browned on all sides
  • This takes about 5 minutes
  • Set aside **When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel
  • Lower the heat to medium and add the butter to the pan
  • When the butter begins to bubble, sprinkle in the flour and cook for 1 minute
  • Add the beef broth to the pan a little at a time.*** Whisk the gravy until the broth is all incorporated
  • Add salt, pepper, lemon juice, allspice and nutmeg
  • Whisk a few more times
  • Slowly add the cream.Once the gravy begins to simmer****, add the meatballs back into the pan
  • Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes
  • Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam
  • Cooking Notes: *Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version
  • To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch
  • Add it to the gravy at the end to thicken it up
  • ** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes
  • Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes
  • *** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall
  • **** Take care not to boil the cream
  • It might separate if you do
  • Keep it at a simmer until the meatballs are cooked all the way through
  • ***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside