Ingredients

The following ingredients have 8 Servings
  • 3 slices white bread, sides trimmed
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 onion, peeled and grated
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1/4 teaspoon allspice
  • 6 tablespoons butter
  • 1/4 cup flour
  • 1/2 cup dry sherry
  • 3 cups beef stock
  • 1 cup sour cream
  • 2 teaspoons Dijon mustard
  • freshly ground pepper to taste
  • 1 tablespoon Lingonberry or cranberry jelly

Instruction

  • In a small bowl, soak bread in milk. Tear with hands until it resembles a soft paste.
  • In a large bowl, combine ground beef, ground pork, soaked bread, onions, eggs, salt, and allspice. Gently mix until combined.
  • Using a small scoop, portion about 1 tablespoon of meat mixture and using roll between palms of hands into a 1-inch diameter ball. 
  • Arrange meatballs in a single layer on a parchment-lined baking sheet and freeze for about 20 to 30 minutes or until firm.
  • In a skillet over medium heat, the butter until melted. Add meatballs in a single layer and cook, gently turning on sides as needed, until lightly browned but not cooked through. Remove from pan and drain on paper towels. Keep warm.
  • In the pan over medium heat, sprinkle in the flour over the pan drippings (add more butter if needed to equal 6 tablespoons) and whisk until smooth and blended. Continue to cook, stirring regularly, until roux turns lightly golden.
  • Add sherry, whisking regularly, until smooth. 
  • Slowly add beef stock, whisk until smooth, and continue to cook until sauce begins to thicken.
  • Add meatballs in a single layer. Lower heat, cover, and continue to cook for about 8 to 10 minutes or until meatballs are fully cooked.
  • Add sour cream and Dijon mustard and stir until well-dispersed. Season with pepper to taste. 
  • Stir in the jelly or serve on the side. Serve hot with boiled or mashed potatoes or over egg noodles.