¼teaspooncoarsely ground black pepper(or to taste)
¾cupheavy cream
2tablespoonschopped fresh parsley, for garnish
Lingonberry jam, for serving
Cooked egg noodles or mashed potatoes, for serving
Instructions
To Make Meatballs:
In a large bowl, combine bread crumbs and milk. Stir together so that the breadcrumbs soak up the milk.
To the breadcrumb/milk mixture, add ground pork, ground beef, egg, parsley, brown sugar, garlic powder, allspice, nutmeg, black pepper, and salt. Use your hands to mix the ingredients thoroughly but do not overmix.
Use a 1 ½ tablespoon scoop to form balls or form them with your hands. Makes 45. Meatballs can be made ahead of time, covered, and refrigerated or frozen, raw or baked (see note).
To Make Sauce:
In a medium sized bowl, whisk together beef broth, mustard, and Worcestershire until well blended. Set aside.
In a large skillet, heat canola oil over medium. Brown meatballs on all sides in the heated oil, 8-10 minutes. You may have to do this in two batches. Meatballs may not be cooked through. Remove browned meatballs from the skillet, cover with foil, and set aside. Pour out excess grease, if any.
Turn heat to medium low and melt the butter in the skillet. Add flour, salt, and pepper and continue cooking, scraping up browned bits from the bottom of the pan. Cook the flour mixture for 2-3 minutes, stirring constantly. It’s important to brown the butter and flour when preparing the sauce. This gives the dish an extra layer of richness and flavor.
Slowly add broth to pan, whisking constantly. Slowly whisk cream into sauce.
Return meatballs to skillet and simmer (low simmer) over medium-low heat, covered, 5-10 minutes or just until meatballs are cooked through (165°F). If sauce seems too thin, simmer 5-10 minutes longer with the lid off.
Serve immediately, garnished with parsley and lingonberry jam, if desired.
Video
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days. Sauces with dairy typically separate in the freezer, so freezing the sauce or finished dish is not recommended.
Make Ahead: Meatballs can be baked ahead (12-14 minutes at 425°F) and refrigerated for 3 to 4 days, or frozen for up to 3 months. If you are using cooked meatballs from the freezer, skip the browning step and just begin with the sauce. Add the meatballs as directed. Cook until heated through.
Red currant or red raspberry jam may be substituted for the lingonberry jam.
Nutrition information is for meatballs and sauce only.