How to Make It
1. Prepare the Meatballs (10 minutes)
Combine milk and breadcrumbs; let soak for 5 minutes.
Add beef, pork, grated onion, egg, salt, pepper, nutmeg, and allspice.
Gently mix and form into 1-inch meatballs (about 20–24 pieces).
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2. Sear the Meatballs
Heat 1 tbsp oil in a skillet over medium heat.
Brown meatballs in batches for about 8 minutes total. Remove and set aside.
3. Make the Creamy Gravy
In the same skillet, melt butter and whisk in flour to form a roux. Cook for 1 minute.
Slowly pour in beef broth, then add cream, Worcestershire sauce, and mustard.
Simmer until thickened, about 5 minutes.
4. Combine and Serve
Return meatballs to skillet and simmer for another 5 minutes.
Serve over buttery egg noodles, garnish with parsley, and add lingonberry jam if desired.
Expert Tips for Success
Don’t overmix the meat mixture—it keeps the texture light and tender.
Grate the onion fresh for extra moisture and depth.
Make ahead and freeze the meatballs—reheat directly in the sauce.
No lingonberry jam? Use cranberry sauce as a great alternative.
Tasty Twists to Try
Mushroom Lover’s Gravy – Sauté mushrooms before adding flour.
Fresh Herb Boost – Mix in chopped parsley or dill with the meat.
Lean Version – Use ground turkey and swap beef broth for chicken broth.
Add Some Heat – A pinch of cayenne for a little kick.
Cheesy Comfort – Stir grated Parmesan into the noodles
